When I finally realized it was Cinco de Mayo , I was already home and the boys were fully-entrenched in doing homework. I really didn't want to disrupt that and go back out to the store. So, I made due with what I had for a pan of enchiladas - I had veggies. So, for the first time ever, I made onion-carrot-cabbage-zucchini enchiladas. The verdict: one said that the veggies were disconcerting; another said that these were the best enchiladas I have ever made; and one sat mute, but finished his plate. I'd say that it was a success. Ingredients Enchiladas 1 onion, peeled and diced olive oil 1/2 head cabbage, thinly sliced 3 carrots, diced 2 zucchini, diced dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 2 C cotija cheese, crumbled 2 C shredded cheese (I had a medium cheddar) corn tortillas enchilada sauce 1/2 C fresh cilantro, chopped Homemade Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C or...