Veggie Enchilada

Easy, quick, tasty dinner even if you aren't a veg-head. This recipe also freezes well. Make it up to the baking part and then freeze. When you are ready to eat, defrost and bake as directed.

VEGGIE ENCHILADA'S

(serves 4)

Ingredients:

*1 tablespoon olive oil

*1/2 zucchini, sliced thin

*1/2 yellow squash, sliced thin

*1/2 cup fresh green beans, roughly chopped

*1/4 cup carrots, sliced very thin

*1/2 cup onion, chopped

*1/2 cup sour cream

*1/2 cup cheddar cheese, shredded

*1 1/2 teaspoons dried parsley

*1/4 teaspoon dried oregano

*1/4 teaspoon black pepper

*1/4 teaspoon salt

*1 (8 ounce) can tomato sauce

*4 tablespoons water

*1 1/2 teaspoons chili powder

*2 tablespoons green pepper, chopped very small

*1/2 garlic clove, minced

*4 (10 inch) flour tortillas

*1 cup salsa

*1/2 cup cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~In a medium, non-stick skillet over medium heat, sauté carrots & green beans in olive oil until semi-tender.

~Add the rest of the vegetables (except green peppers) and cook for about 5 minutes.

~Remove from heat, and put in a small bowl.

~Add onion, sour cream, 1/2 cup cheddar cheese, parsley, oregano, & black pepper.

~Heat until cheese melts.

~Stir in salt, tomato sauce, water, chili powder, green pepper & garlic.

~Spray cooking spray in a 8x8 inch baking pan.

~Spoon even amounts of the mixture into the tortillas, reserving 1/2 cup for later.

~Roll up tortilla's and place seam side down in prepared pan.

~Pour remaining veggie-cheese mixture over top of tortillas.

~Pour salsa over top of tortillas.

~Sprinkle 1/2 cup cheddar cheese over salsa.

~Bake uncovered for 20 minutes.