12 x 18 inch Pyrex baking dish
1 (28 oz.) can enchilada sauce (Las Palmas brand)
2 cans vegetarian refried beans (Rosarita brand)
2 to 3 tsp. ground cumin
2 to 3 tsp. chili powder
4 c. broccoli, diced
2 green peppers, sliced
2 c. frozen cut corn
2 onions, diced
24 corn tortilla
1/2 c. water
Low fat Mozzarella cheese (optional)

Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot).

Microwave or steam vegetables until half cooked.

Mix refried beans, cumin and chili powder.

Lay 18 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables.

Place the extra 6 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese.

Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.