Vegetable enchiladas w/ green sauce

I totally made up this recipe with zero Mexican cooking experience, and it was great! So I am super proud of it. All of the sauce proportions are estimated - do it to taste.

Vegetable Enchiladas with Green Sauce

~ 2 cups assorted vegetables, cut into thin sticks (we used carrots, red peppers, onions, and broccoli)
Black or kidney beans
Cumin

small bunch cilantro
some parsley if you've got it
~1 tightly packed cup spinach
2 jalapenos (more or less depending on how spicy you want it)
juice of 1 lime
2 big cloves garlic
pinch sugar
~ 1 1/2 cups crema (see previous recipe)

1 package tortillas (don't bother making your own, they're only going to get soaked in sauce)
Monterey Jack (or any other) cheese

Sautee your vegetables on high to get a little bit of char on them. Don't let them get soft - they're going to go in the oven after this. Halfway through, add some salt, pepper, and cumin to taste, plus the beans.

Make the sauce by pureeing the jalapenos, cilantro, parsley, spinach, lime juice, garlic, sugar, and salt and pepper - add some water or vegetable broth if it needs it to get smooth. Adjust all of the amounts to taste. Stir in the crema and adjust the flavor again.

Preheat to 350. To assemble: Pour a bit of the sauce in the bottom of a baking dish. Soak your tortillas in water for a minute before using them in order to soften them up. Lay some vegetable mixture near one side of the tortilla and then roll it up tight like a sleeping bag and place it in the dish. Repeat with all of them - my tortilla package fit perfectly into my dish - if yours doesn't, fill in the corners with tin foil. Pour the rest of the sauce over the tortilla rolls. Shred your cheese over the top to cover in a thin layer. Bake for about 20 - 30 minutes, until the cheese is bubbly. Serve with awesome tomatoes drizzled with olive oil.