august 8 vegetarian enchilada casserole

tortillas
spanish rice
soy meatballs cooked in enchilada sauce
chopped onions
cherry tomatoes
kernels sliced from left over corn on the cob.
mexican cheese blend, shredded

layer ingredients into the center of a tortilla. roll up and place in a casserole dish, lining them up side by side. top with enchilada sauce and cheese and more tomatoes (of course!) cover and bake in the 375 degree oven for about 20 minutes or until the enchilada sauce bubbles in the casserole.