Veggie enchiladas

I combined two recipes and had this for lunch today. I enjoyed it!

Enchilada sauce

1 can diced tomatoes, chopped and pureed if desired

1 t. cumin

1 t. salt

1/4 t. oregano

2 t. chili powder

1 clove of garlic, minced

2 T. minced onion

1. Combine all sauce ingredients and simmer in a pan for 20-30 minutes.

Filling:

1/4-1/2 lb. spinach, fresh or frozen

1 carrot, peeled and grated

1/2 onion, diced

1. Heat a small pan over medium heat and add about 1 T. oil. Sautee spinach, carrot, and onion for a few minutes until softened.

Tortillas:

corn tortillas

oil

1. Place a few tablespoons of oil in a skillet over medium heat, enough to cover the bottom.

2. Dip the tortillas on each side in the oil for just a few seconds.

Assembly:

1. After dipping the tortillas, top with a spoonful of the veggie mixture and the sauce and a bit of shredded cheese, if desired.

2. Roll up and place in a pan sprayed with oil.

3. Repeat with remaining tortillas and filling.

4. top the tortillas with a little bit of sauce and cheese.

Bake at 400 degrees for about 15 minutes or until hot.

Top with shredded lettuce, cilantro, lime juice, and sour cream.