INGREDIENTS:
1 container whole button mushrooms sliced
2 small zucchini or yellow squash, chopped
1 red pepper
1 yellow or orange pepper
1/4 cup olive oil
salt and pepper to taste
1 (12 ounce) package flour tortillas (burrito)
1 can enchilada (green) sauce
8 ounces shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees.
In a large mixing bowl, combine vegatables. Drizzle the vegetables with
olive oil, and season with salt and pepper. Spread vegetables in a
single layer in a shallow baking dish. Roast vegetables in the preheated
oven for 30 minutes; stir halfway through their cooking time. When
finished cooking, remove from the oven, and reduce oven temperature to 350
degrees.
Dip the tortillas in enchilada sauce. Put a large spoonful veggie
mixture into the center of each tortilla. Top mixture with about 1 to 2
tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch
baking dish. Pour extra sauce over top, and sprinkle with remaining
cheese.
Bake at 350 degrees for 20 to 30 minutes, or until the enchiladas are
heated through.