Vegetarian Enchiladas

Vegetarian Enchiladas
Annie MacDonald - London, England

I like how this recipe really stuffs the veggies in there. And it
is really totally up to you what you put in there with this one - you
can really get creative and put anything you want in there. You could
also add some cumin or cayenne to the veggies for extra spice.

Serves about 4

Ingredients
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
 fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces

Instructions
In a large pan over high heat, saute the onions in the olive oil
until translucent, then add the poblano and the mushrooms, saute on
high until the mushrooms are soft and edible. Add the zucchini and
saute until the zucchini are no longer crunchy when you taste them.
Add the rest of the ingredients (besides the spinach, tortillas,
cheese and chile sauces) then season and set aside to cool.
Put a small amount of olive oil in a pan and saute the spinach on high
for one minute or until wilted, then set aside. Warm the tortillas to
make them flexible. Fill the tortillas with vegetable mixture and roll
them up. Cut the enchiladas in half and set on an oven- proof plate.
Cover the enchiladas with both chile sauces and a liberal amount of
cheese. Place the plate in the oven or the salamander until the cheese
melts.