Campfired Vegetable Enchiladas with Cojita

6 yellow or white tortillas
1 zucchini diced
1 red pepper diced
1 onion diced
1 cup corn kernels
1 cup diced mushrooms
2 tbsp olive oil
1 cup cojita cheese
1 can green enchilada sauce
3 tbsp cilantro diced

In a pan heat the olive oil. Add the zucchini, pepper, onion, corn and mushrooms. Sauté the mixture until the onions and peppers are soft. Set this mix aside. In a pan or foil pack spread some of the enchilada mix on the bottom. In each tortilla (as picture shows) add the veg mix, a spoonful of sauce and sprinkle of cheese. Roll each and lay into pan or foil pack for camp. Once they are tucked in next to each other tightly, drizzle the remainder of the sauce and cheese over the top and cover. Either bake in the oven for 30m or high over a camp fire for about 20 until the cheese is melted.

Serves 3 or 4