Vegetable Enchiladas 2 Recipe

Sauté the fresh vegetables and garlic in a little canola or olive oil. Once they begin getting soft, add the can of Mexican style diced tomatoes. Sauté until blended. You can add a little salt and pepper to enhance the flavor of the vegetables.

Spray a 9x13 baking pan with vegetable spray (like PAM). Put a portion of the vegetable mixture on a tortilla and roll and place into pan. Continue until completed. Pour the enchilada sauce on top. Bake at 350° for about a half an hour.

Vegan - as is

Vegetarian - add grated cheese on top of the vegetable mixture when rolling tortillas and on top of the dish after pouring the sauce on top.