Veg-Out Enchiladas
- 8 tortillas
- 400 g enchilada sauce
- 1 large sweet potato, peeled and finely cubed
- 1 medium red onion, finely sliced
- 1 small zucchini, finely cubed
- 100 g button mushrooms, sliced
- 2 large tomatoes, chopped
- 12 cup light sour cream
- 14 cup finely chopped coriander
- 12 cup grated tasty cheese
- Heat a little oil in pan and cook sweet potato for 5 minutes.
- Add onion, zucchini, mushrooms and 2 chopped tomatoes and cook for a further 5 minutes.
- Stir in half enchilada sauce and simmer for 2 minutes.
- Open tortilla pack and discard freshness sachet.
- Microwave tortillas in pouch on high/850watt/100 percent power for 50 seconds* or remove from pouch, wrap in foil and heat in the oven at 180C for 10 minutes.
- Combine sour cream and coriander.
- Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla.
- Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle.
- Place in a lightly greased baking dish.
- Top with tasty cheese and bake at 180C for 7-10 minutes.
- Remove from oven and serve immediately with coriander sour cream.
tortillas, enchilada sauce, sweet potato, red onion, zucchini, button mushrooms, tomatoes, light sour cream, coriander, tasty cheese
Taken from www.food.com/recipe/veg-out-enchiladas-172446 (may not work)