Veggie Enchiladas

1 yellow squash diced
3-4 red potatoes, cooked and diced
6-7 button mushrooms or 2 cans canned mushrooms
1/4 bunch asparagus (thin is best)
1 med yellow onion
1 tsp. minced garlic
1/2 -1 green pepper, diced
1/2- 1 orange or red pepper diced

Seasonings:
Salt cumin
Pepper Lime juice
onion salt or dried onion
crushed red pepper flakes
oregano parsley
essence

Saute onion and garlic until soft. Add rest of veggies until soft. Add seasonings.
Spray a 9x13 pan. Fill cooked tortillas with veggies, shredded cheese and a squirt of Green chili taco sauce. Once Filled drizzle green taco sauce over and sprinkle with cheese.
Bake at 475 until brown.

Service with sour cream and Black Bean Salsa