3 cups zucchini and squash chopped up
1/2 cup chopped onion
1/2 cup mushroom
1 cup corn
sauté all together with water or butter.
I used dairy free mozzarella cheese and red chili enchilada sauce as well as gluten-free tortillas. It would taste delicious with whatever your preference in cheese or tortilla is. Put a sprinkle of cheese in the tortilla, about 2 scoops of the sautéed veggies and a little of the enchilada sauce and wrap it up like a burrito. Put enchilada sauce on top and another sprinkle of cheese.
Repeat until you’re out of stuffing and/or tortillas! Bake in the oven at 350 degrees for 15 minutes. Top with washed lettuce and avocado.