Instructions: 1. Preheat oven to 350F. Prepare Salsa Mexicana (see recipe) or use a prepared salsa.

2. Lightly spray a 1 2-in. nonstick skillet with vegetable oil cooking spray. Add bell pepper and onion, and cook over medium heat, stirring until softened, about 5 minutes. Add mushrooms, potatoes, garlic and 1/4 cup water and cook, stirring occasionally, until all vegetables are softened, about 10 minutes. Remove the skillet from the heat and stir in spinach, cilantro and red pepper flakes until spinach is wilted. Add feta and stir to blend.

3. Lightly spray an 8-in. square baking pan with vegetable oil. Warm each tortilla in a dry skillet over medium heat, about 1 minute per side. Place 1/3 cup of vegetable mixture in the lower part of each tortilla and roll up. Carefully place enchiladas seam side down in the baking pan, brush lightly with some of the liquid from the salsa, cover with foil and bake for 20 minutes.

4. To serve, divide lettuce among 6 plates. Place enchiladas on top of the lettuce. Top with salsa and garnish with cilantro sprigs.

Notes: A nicely spiced entree, these light enchiladas are filled with veggies instead of the typical beef, pork or chicken. A bit of feta cheese is in the wrap for tangy flavor and creaminess.

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