Number of Servings: 1016 Flour Tortillas
4 tbsp Vegetable Oil
3 cups Mushrooms (sliced, stemmed)
1 ½ cup Corn
1 ½ cup Spinach (chopped, steamed)
1-cup Ricotta Cheese
2 tbsps Fresh Parsley (minced)
3 tbsps Fresh Basil (minced)
3 tbsps Melting Cheese
1/2 Onion (chopped)
1 clove Garlic (minced)
3 Tomatoes (chopped)
1 can Tomato Sauce
Salt and Pepper to taste
½ cup Cream (whipped)

1. Heat a large nonstick skillet with 1-tablespoon vegetable oil.
2. Add mushrooms and corn and sauté until tender.
3. Add spinach in another pan and sauté for 4 minutes.
4. Stir in ricotta cheese, parsley, and 1 tablespoon of basil, melting cheese and salt and pepper.
5. Coat a medium skillet with vegetable oil and sauté onion and garlic.
6. Stir in tomatoes and sauce. Stir occasionally. Add remaining basil and cream.
7. Pour a little of the remaining oil into a small skillet.
8. Fry the tortillas to soften them. Cut the tortillas in half.
9. Take the baking dish. Put some tomato sauce at the bottom of the pan and cover with 8 tortilla halves.
10. Top with half of the vegetables, melting cheese and the tomato sauce.
11. Add another layer of 8 tortilla halves, followed by ricotta cheese and tomato sauce.
12. Repeat the layering with the remaining tortillas. The top layer should be of melting cheese.
13. Cover lightly with foil and bake for 25 minutes in the oven at 350 degrees.
14. Bake until bubbling and lightly browned.