Cheyenne's Incredible Enchiladas

2 cup peas
6 cup cooked and grated potatoes (hash browns work great - check to see if they are pre-salted and eliminate the salt if they are)
1 cup sliced olives
2 cup shredded vegan cheese
1½ cup salsa (La Victoria Cilantro is wonderful)
1 tsp garlic powder
2 tsp onion powder
2 tsp salt (unless you use potatoes that are already salted - then to taste)
2 tsp ground cumin
1 tbps chili powder
8-10 large burrito shells

Blend all ingredients for the sauce. Pour into a pan and heat until thickened, stirring with a whisk. Cover the bottom of a 9" x 13" baking dish with a think layer of sauce.
Mix all filling ingredients together.
Spread sauce on tortillas and fill tortillas with filling and roll. Line them up in the casserole dish--laying the filled tortillas seam side down.
Top with enchilada sauce, shredded cheese, and whole olives. Bake until hot--about 30 minutes at 350°F.

Tips:

For the shredded cheese- American works well, on this web site.

Cheyenne’s Incredible Enchiladas