Vegetable Enchiladas

Nutritional Information (based on actual recipe, not the jambalaya leftovers):
Calories: 309
Protein: 12g
Carbohydrate: 23g
Sugars: 14g
Fat: 19g
Saturates: 8g

Ingredients:
I use leftovers from the Vegetable Jambalaya, but these are the actual ingredients.
4 large four tortillas (I used 9 small whole wheat tortillas)
3/4 cup grated hard cheese (I used extra sharp cheddar)

Filling:
2 1/4 oz spinach
2 tbsp olive oil
8 baby corn on the cobs, sliced
1 tbsp frozen peas, thawed
1 red bell pepper, diced
1 carrot, diced
1 leek diced
2 garlic cloves, crushed
1 red chili, chopped
salt and pepper

Sauce: (I used the leftover canned chopped tomatoes, tomato paste, some vegetable stock and garlic salt for the sauce)
1 1/4 seived tomatoes
2 shallots, chopped
1 garlic clove, crushed
1 1/4 cups vegetable stock
1 tsp super fine sugar
1 tsp cayenne pepper

Directions:

1. To make filling, blanche the spinach in a pan of boiling water for 2 minutes. Drain well, pressing out as much excess moisture as possible and chop (oK, I use chopped frozen spinach and thaw it)
2. Heat the oil in a skillet over medium heat. Add the baby corn, peas, bell pepper, carrot, leek, garlic and chili, saute, stirring briskly, for 3-4 minutes. Stir in the spinach and season well with salt and pepper.
3. Put all the sauce ingredients in a heavy bottomed saucepan and bring to a boil, stirring constantly for 20 minutes until thickened and reduced by a third (I mixed my version in a bowl and stirred well, no cooking).
4. Spoon the filling into the tortillas, spinkle a little cheese inside, roll, place in baking dish.
5. Once all enchiladas are rolled, spoon sauce on top making sure to cover everything then sprinkle with cheese (I spinkled with cheese and more garlic salt).
6. Bake for 20 minutes at 350F.