Cheesy Vegetable Enchiladas

Ingredients

• 1/4 c. vegetable oil
• 1 green pepper, chopped
• 1 sweet red pepper, chopped
• 1 carrot, thinly sliced
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1/2 tsp. salt
• 2 (about 15 oz. each) cans kidney beans, drained and rinsed
• 1 (about 11 oz.) can kernel corn, drained
• 1/2 c. sliced pitted ripe olives
• 1/2 c. chopped seeded tomatoes
• 1 pkg. fajita-style flour tortillas
• 2 (8 oz. each) pkg. Sorrento shredded Mexican Combo or Zesty Ranch cheese
• 1 (16 oz.) jar salsa