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

1. Heat a little oil in pan and cook sweet potato for 5 minutes.
2. Add onion, zucchini, mushrooms and 2 chopped tomatoes and cook for a further 5 minutes.
3. Stir in half enchilada sauce and simmer for 2 minutes.
4. Open tortilla pack and discard freshness sachet.
5. 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.
6. Combine sour cream and coriander.
7. Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla.
8. Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle.
9. Place in a lightly greased baking dish.
10. Top with tasty cheese and bake at 180C for 7-10 minutes.
11. 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)