Meatless Enchiladas

--1 can condensed cream of celery soup
--1/2 cup of sour cream
--1 cup picante sauce or salsa
--2 tsp of taco seasoning
--1 can of chili beans, refried beans or black beans
--1 cup of corn
--1 cup of taco cheese
--6 flour tortillas (6 or 8 inch)
--1 can black olives, chopped

--Stir soup, sour cream, picante or salsa and taco seasoning in a medium bowl.

--stir one cup of salsa or pincante mixture, beans, corn and 1/2 cup cheese in a large bowl.
--Divide chicken mixture among tortillas. Roll up tortillas and place seamside down in shallow (oiled) baking dish. Pour remaining sauce mixture over filled tortillas---top with remainder of shredded cheese and black olives.
--Cover and bake at 350 degrees for 40 minutes or til enchiladas are hot and bubbling. Garnish with tomatoes and onion.

---I served with Mexican rice (and mixed together while eating, mmmm)---this was a family HIT! J. said, "this is better than the Mexican retaurant on hwy 100:D)

So---to my fellow-homeschooling mom friend--THANK YOU! Anytime a vegetarian family can find such a great recipe--thank you! (this recipe was slightly adapted from the original to suit our meatless family:)