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1.
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Preheat the oven to 350 degrees F.
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2.
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Boil or steam potatoes until almost done, but still firm.
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Peel the skin off with a knife while the potatoes are still warm.
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Dice the potatoes into small cubes and place in a bowl.
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3.
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Next, saute onions in olive oil until transparent.
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Add some of the salt, oregano, and Lawry spice to the onions while they are cooking.
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4.
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In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sauteed onions.
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Season with salt, oregano, and Lawry spice to taste and mix well.
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You can really use any of your favorite spices to season it to your preference.
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5.
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Next, combine enchilada sauce and spaghetti sauce in a bowl and mix well.
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6.
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Grease or use nonstick spray to lightly coat a large oven-proof baking dish.
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One at a time, spread a spoonful of the sauce on a corn tortilla and fill with 1/4 cup of the vegetable bean mixture.
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Roll each and place seam side down in the baking dish.
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If youre feeling froggy, you can alternatively dip each tortilla in the sauce before filling and rolling.
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Fill the baking dish with enchiladas and coat in as much leftover sauce as you like.
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7.
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Bake in the oven at 350 degrees for 20-25 minutes uncovered.
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If you want a softer enchilada, cover with foil and bake for 45-50 minutes.
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Garnish with lettuce tomatoes, avocados, or sour cream and enjoy!
