1 small zucchini, grated
1-2 cups frozen hash browns (or grated potato)
1/2 small onion, diced
diced bell or hot pepper to taste
salt & pepper to taste
1/3 cup Northern Prairie Chevre Summertime Salsa goat cheese (OR hummus)
1 hefty glug olive oil
flour tortillas
1 cup enchilada sauce
Preheat your oven to 375 degrees. Combine the grated zucchini, potatoes, cheese/hummus and onion in a bowl. Season to taste with salt, pepper and olive oil.
Dip the flour tortillas in enchilada sauce to coat. Put a little filling in each tortilla and roll it up. Place the rolled tortillas in an oiled glass baking dish and bake for 30 minutes, covered. (If desired, you could also top these with grated cheese.) Uncover and bake for 10 more minutes.
These can be frozen for quite a while, too.
