Mama's Enchiladas

Tonight was mexican night.

My hubby made some killer guacamole, salsa, and homemade tortilla chips

We had enchiladas served with refried beans and rice.

INGREDIENTS
medium yellow onion – diced
1 cup mushrooms, quartered ¼ inch
1 medium zucchini, diced ¼ inch
2 tablespoons roasted garlic, diced
2 Yukon gold potatoes, diced ¼ inch (optional)
1 red bell pepper, diced ¼ inch
1 yellow bell pepper, diced ¼ inch
1 tablespoon toasted oregano leaves
2 cups sharp cheddar cheese
Green or red chile sauce
Flour tortillas
Salt and pepper

TOOLS
Large frying pan
Wooden spoon
Oven-safe dish 

DIRECTIONS
-Pre-heat oven to 350 degrees.
-(if serving this dish with rice, start your rice now!)
-In a pan over high heat, saute the onions in the olive oil until, then add potatoes, sauté until potatoes are cooked through. Add mushrooms and zucchini, saute on high until the mushrooms are soft and edible. Season with salt and pepper and set aside to cool.
-In pan over high heat, cook ground beef until browned. Drain fat and add to vegetable mixture.
-Warm the tortillas in microwave for 30 seconds to make them flexible.
-Fill the tortillas with vegetable and meat mixture and roll them up.
-Place in an oven- proof dish (I use a Pyrex dish). Cover the enchiladas with chile sauce and a liberal amount of cheese.
-Put in oven for 10-15 minutes.
-Serve with rice and refried beans.