2cupsor so sautéed chopped mushroomsgreen and/or red bell pepper, yellow summer squash, or a combination
2cupsgrated vegan cheese
Salsa Verdehomemade or store-bought
Garnish
Shredded lettuce
Chopped tomatoes
Black olives
Instructions
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 12 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.