Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans ^[1] (Frijoles Borrachos) and a big salad.

Serves: 6

• 12 corn tortillas
• 2 cups or so sautéed chopped mushrooms, green and/or red bell pepper,
  yellow summer squash, or a combination
• 2 cups grated vegan cheese
• Salsa Verde (homemade ^[2] or store-bought)

Garnish:

• Shredded lettuce
• Chopped tomatoes
• Black olives

Preheat the oven to 400º F.

Briefly heat each tortilla on a medium-hot dry skillet until softened. If the tortillas seem inflexible, sprinkle each with a few drops of water before heating.

Spoon a small amount of the sautéed vegetables down the center of each tortilla, followed by a light sprinkling of the cheese. Roll them up and place them seam side down in a lightly oiled large shallow baking pan. Repeat with the remaining tortillas. Spoon the sauce evenly over them and top with any remaining grated cheese. Bake for 10 to 15 minutes, or until the cheese is bubbly.

Arrange 2 or 3 enchiladas on each plate and garnish with the lettuce, tomatoes, and olives. Serve at once.

• For lots more Southwestern-style recipes, go to A Southwestern Supper ^[3].