VEGGIE ENCHILADAS
INGREDIENTS
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Sauce:
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1 medium onion, finely chopped
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1 teaspoon canola oil
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3 medium garlic cloves, minced
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5 tablespoons chili powder
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2 teaspoons ground cumin
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1-28 ounce can of tomato sauce
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Enchiladas:
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10 flour tortillas
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2 cups frozen corn
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2 cups frozen peas
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2 cups hash brown potatoes, defrosted
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1 small can diced green chilis
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salt
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pepper
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8 ounces Mexican blend cheese, (Or nondairy cheese for vegan.)
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