Vegetable Enchiladas - cooking recipe

Ingredients

2 to 3 zucchini squash, cut up
2 to 3 yellow squash, cut up
1 c. kernel corn and sliced mushrooms
1 pkg. frozen chopped spinach, thawed and water squeezed out
2 tsp. minced garlic or garlic powder
1 can green enchilada sauce
1 can red enchilada sauce
cayenne pepper
1/2 onion, chopped
2 to 3 tsp. cumin
corn tortillas
shredded cheese

Preparation

Saute squash, corn, spinach, onion and garlic.
After vegetables are sauteed, add 1/2 can green sauce.
Add seasonings (taste and season more, if needed).
Heat tortillas in microwave. Put veggie mixture on tortillas near an edge and roll.
Tortillas may rip.
Place seam side down; top with rest of enchilada sauces and cheese.
Bake at 375\u00b0 for approximately 20 minutes until bubbly.
Also, if bored with enchiladas, may save vegetable mixture and put cheese on a flour tortilla.
Put some veggie mixture on top with more cheese and bake at 350\u00b0 for 10 minutes or until cheese melts to make into quesadillas.