Veggie Enchiladas

All I can say is YUM!!  These are a bit of work, but if you time it right and have some little helpers, it goes pretty quickly.

Enchiladas

12-24 Tortillas
1 Yellow Onion (diced and sauteed with seasonings of choice, we used oregano, chile powder and Mrs. Dash Tomato Basil)
2-3 Yellow Potatoes (peeled, steamed or baked, but not mushy)
1 Can Pinto Beans
1 Can Black Beans
1 Zucchini (diced)
1 Can Pasta Sauce
1 Can Enchilada Sauce
Himalayan Salt
Coconut oil for the pan.

Preheat the oven to 325.  Combine the sauces in a bowl.
The potatoes need to be cooked but still a bit hard, so that you can dice them up.  
Combine the zucchini, onions, beans, potatoes, and add a bit of salt in a bowl.

Grease your pan with some coconut oil.    Place the Veggie mixture into each tortilla, fold over and place the tortilla seams down in the pan.  Pour the sauce mixture over the tortillas covering them all well.  Cook for about 20 minutes and let cool for a few minutes and Enjoy!!

*Makes 12-24 tortillas, depending on the size you use.