Enchiladas

Vegetable Filling  

1. Heat oil in a medium sized frying pan. Fry onion, capsicum, zucchini, tomato, spices, garlic,  and chilli (if using), 6-8min., until all vegetables are soft.  Set aside.   Prepare tortillas.  

Tortillas  

1. Pre-heat oven to 200°C.  Spray a medium sized square casserole dish. 
2. Blend together the baking powder, fajita mix, psyllium husk, tomato paste, water, and oil in a medium sized bowl.  Allow to stand, 5min., the mixture will have thickened slightly.   Meanwhile, dust a clean workbench with extra Fate.   
3. Blend Fate into the wet ingredients by gently folding it in using a metal spoon.  Continue to stir until of a dough like consistency.    
4. Tip dough onto the dusted work bench.  Knead 1-2min., until a ball is formed. Using a sharp  kinfe, divide dough into 4 equal sized portions.  Using hands, gently roll each ¼ into a ball.  
5. Between two sheets of greaseproof paper, roll one ¼ of the dough to a ½ cm thickness.  Heat a medium sized frying pan to high.   Cook the tortilla 1-2 min., each side, until slightly  charred.  Set aside.  
6. Continue to roll and cook remaining balls of dough as per step 4.       

Assembly and Cooking  

1. Place one tortilla on a plate. Line ¼ of the vegetable filling down the centre of the tortilla.

Top with ¼ of the cheese and 1 Tbsp salsa.  Fold sides of the tortilla over the filling, place the  wrapped side down into the prepared baking dish.    

2. Repeat step 1 until you have 4 enchiladas.   Sprinkle top of dish with extra grated cheese until well covered. 
3. Bake 20min., until cheese is melted and bubbling.