Vegetable Enchiladas

From DavisPark

1 chopped onion; 10-12 mushrooms, chopped; 1 green pepper, chopped; 5-6 carrots, chopped; Chopped spinach; Broccoli; Cauliflower; 1 cup peas; 1 cup corn; Any other vegetables.

Saute in a wok.

While this is cooking, saute in a saucepan: 1 chopped onion; 1 clove garlic, chopped; 3 Tbsp olive oil; Add 3 Tbsp cornstarch; 3-4 Tbsp soy sauce (or more to taste).

Stir to make a paste.

Slowly add: 4 cups water; 1/4 cup ketchup; 1/2 tsp oregano.

Stir until thickened.

Pour 1/2 cup sauce in large baking pan and spread it around. Shake 1/4 cup soy sauce over cooked vegetables. Place 2 Tbsp veggies in tortilla shell and roll up. Fill pan, pour all remaining sauce over. Bake @ 350 for 20 minutes. Add grated cheese if desired.