Veggie Enchaladas

9		corn tortillas
1  cup		tomato sauce
1  tablespoon		taco seasoning
1  cup		shredded cabbage
1/2  cup		chopped onion
1/2  cup		chopped celery
6		cloves chopped garlics
2  cups		chopped fresh mushrooms
3  ounces		soy mozzarella cheese
1		canola oil spray
1  cup		Carrots - Fresh, Grated

Tip: For nutritional information on all the ingredients in Veggie Enchaladas just click on each ingredient name. Then adjust the serving size for any Veggie Enchaladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Saute onion, garlic, and celery in hot pan with cooking spray.
Add seasoning and stir thoroughly. Add a small amount of water if needed.
Add mushrooms, cabbage, and carrots. Stir and cook for 10 minutes or until all ingredients are soft.
Mix some of the seasoning mix into the tomato sauce, let sit.
Wrap tortillas in a moist towel and microwave for 2 minutes at 80% power.
Spray the bottom of a 9x12 baking pan with oil spray.
Wrap filling in warm tortillas and place in pan seam side down.
After all tortillas are wrapped, cover with tomato sauce and cheese.
Bake at 350 for 20 minutes until cheese is melted and bubbly.