Vegetable Enchiladas

This is a great dish,especially now that we are in the final stretch of football season.Great for a crowd of guys.This is a vegetarian dish,but feel free to add some cooked chicken if you like.
2 medium zucchini,sliced
2-3 medium carrots,peeled & sliced
1/4 tsp. chili powder
1 15oz. can black beans(or navy beans),drained & rinsed
2 14oz. cans of diced tomatoes,zesty mild,green chili flavor
1 c. shredded cheddar or monterey jack cheese(more if you like)
8 flour tortillas
2 tbsp. olive oil

Over medium heat,saute the carrots, zucchini and chili powder in 2 tbsp. of olive oil for about 10 minutes,until softened,but still slightly crisp.Add in one can of the tomatoes,the beans ,and 1/2c. of the cheese.Place approximately 2-3 tbsp. of the filling in the center of each tortilla.This amount may vary depending on how much filling you would like in each one.Now fold the tortilla....first fold the left & right sides of the tortilla towards the filling.Then fold the bottom up towards the center,and continue to roll up until the tortilla is completely covering the filling.Place in a baking dish sprayed with cooking spray.Continue until all of the filling has been used.

   Spoon the second can of tomatoes over the top of the tortillas.Sprinkle on the rest of the cheese.Cover with foil or parchment paper.
Bake at 350 degrees for approximately 20 minutes.Remove the foil and let bake an additional 10 minutes until the cheese is melted and golden.

   ***The filling can be made ahead and refrigerated for up to 2 days.
   ***If you only have dried beans in your pantry,use 1/2 cup,and either soak them overnight,or simmer them for 1 hour prior to making the enchiladas.