Enchiladas.

I made a quick dish of enchiladas using the pinto beans I made yesterday along with vegetables, Daiya cheese and El Pato sauce.

I sautéed onion, garlic, zucchini, red pepper and corn until a bit charred and then added some beans and a bit of cheese at the end. Then I filled five corn tortillas put them in a dish, covered them with El Pato sauce and topped with more cheese.

After 25 minutes in the oven they were perfectly delicious!