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These enchiladas are just for me; my husband would never touch such a food. As such, they are vegetarian and gluten-free. And packed with onions, mmmmm.

Since I tend to eyeball amounts and shun directions, here's an approximate recipe if you'd like to recreate your own pan of awesome veggie enchiladas:

* 1 10-oz can enchilada sauce (I like hot)

* corn tortillas

* 1/4 cup spinach

* 1 small bell pepper, diced

* 1/2 medium onion, diced

* 3/4 cup refried beans

* 1 cup shredded cheese (I used monterey jack)

1. Preheat oven to 350.

2. Dump half of enchilada sauce into pan/casserole dish/what have you.

3. On a plate/cutting board, add beans, peppers, onions, cheese, and spinach into corn tortillas and roll them shut. You'll probably have leftover veggies and cheese.

4. Place enchiladas in pan. Sprinkle your left over onions, peppers, and cheese on top.

5. Pour remaining sauce on top.

6. Bake for 25 minutes, uncovered.

7. Remove from oven, place onto plate, and top with guacamole or sriracha sauce, if desired.

This made three fat enchiladas in an 8x8 pan.