Veggie Enchiladas

For these vegan enchiladas you need:

1 zucchini
1 yellow squash
1 package of mushrooms
1/2 onion
3 cloves of garlic
1/2 red pepper
1 Tbsp of oil
1 Tbsp red wine vinegar
1/2 tsp chili powder
1/3 cup cilantro
1 cup fresh spinach

 Chop your veggies as shown, about 1/2" x 1/2".  Combine all ingredients except the spinach and saute until tender.  Drizzle your favorite enchilada sauce in the bottom of your casserole dish.  Fill each tortilla with a little sauce, a scoop of veggies and a few leaves of spinach, roll and place in pan.  Repeat until you are out of veggies, cover enchiladas in remaining sauce, cover and bake at 350 degrees for about 20 minutes.  I served with refried beans and sliced avocados. Fresh guacamole would also be fantastic, but I was too lazy last night.

 

So, it turns out that making corn tortillas is super easy and very tasty.   My daughter got me all of the supplies for my birthday,  all her idea, and I make them constantly.