Easy Mashed Potato and Roasted Vegetable Enchiladas

"This is the perfect comfort food for cold days. To make it vegan,
substitute non-dairy ingredients for dairy. Leftover filling makes a
great lunch! If you want to make mashed potatoes from scratch, you will
want at least 4 cups when you are through."
Yield: 12 servings.

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and
carrots. Drizzle the vegetables with olive oil, and season with salt
and pepper. Spread vegetables in a single layer in a shallow baking
dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir
halfway through their cooking time. When finished cooking, remove from
the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot
from heat, and mix in the mashed potato flakes. Let stand two minutes,
then stir the mashed potatoes with a fork until they are smooth. Stir
in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla
on both sides to make pliable. Dip the tortillas in enchilada sauce.
Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie
mixture into the center of each tortilla. Top mixture with about 1 to 2
tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13
inch baking dish. Pour extra sauce over top, and sprinkle with
remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30
minutes, or until the enchiladas are heated through.

Source:
<http://vegetarian.allrecipes.com/az/EasyMashedPotatoandRoasted.asp>


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