Vegetable Enchiladas

Ingredients
4 flour tortillas
3/4-1cup grated cheddar cheese

Filling
3oz spinach
2tbsps olive oil
1/3cup corn kernels(canned)
1/2cup zucchini,diced
1/2cup red bell pepper,diced
1 carrot,peeled and diced
1/2cup mushrooms,sliced
1 leek sliced
1red chilli,chopped
2 garlic cloves
salt and peper to taste
1 and 1/2cups enchilada sauce

Method
Blanch the spinach in very little water.Drain and squeeze out the excess water.
Chop it up.
Preheat the oven to 350dgrees F .
Heat oil in a frying pan and saute all the vegetables, garlic and red chilli for 3-4 mins,stirring.
Add salt and pepper and mix well.Remove from heat and keep aside.
Divide the filling into 4 portions and spoon the filling along the centre of the tortillas.
Roll the tortillas and place them in a oven proof dish .
Pour the enchilada sauce over the tortillas and sprinkle the grated cheese on the top.
Bake in the preheated oven for about 2mins or until the cheese has melted and turned brown.
Serve immediately.