Vegetable Enchiladas

Ingredients

• ½ cup chopped green pepper
• ½ cup of chopped scallions
• 1/3 cup of water
• 1 15 ounce can of black beans
• 1 15 ounce can of kidney beans
• 1 cup chopped celery
• 1 chopped carrot
• 1 small can of diced green chilies
• 2 cloves of garlic, minced
• 2 teaspoons ground cumin
• ½ teaspoon dill
• ½ teaspoon honey
• 1 cup frozen corn kernels
• 16 corn tortillas
• Enchilada sauce
• Cilantro for garnish