Enchiladas with Turkey and Tomato Sauce

This vegetable heavy enchilada is simple, but very good. I would reccommend finely chopping the vegetables instead of dicing them. This will make them go over better for the toddler set. I keep wondering what cumin would be like added to this....

Sauce
2 tbs olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 2/3 cups tomato sauce
1 tsp fresh oregano
salt to taste

Filling
1 tbs olive oil
1 garlic clove, peeled and crushed
1 red onion, peeled and chopped
1 red pepper, deseeded and diced
1 small zucchini, diced
3/4 pound ground turkey

8 flour tortillas
1 1/2 cups grated cheddar cheese

To make the sauce, heat the olive oil in a medium saucepan and saute the onion and garlic for 5 minutes until softened. Stir in the tomato sauce and oregano, then season with salt and pepper. Cover and leave to simmer for 10 minutes.

For the turkey filling, heat the olive oil in a large frying pan or wok and stir in the garlic, onion, pepper, and zucchini. Cook for 5 minutes, then add the turkey, stirring occasionally. Season with salt and pepper. After 7-8 minutes, the turkey should be completely cooked through. Stir in half the cheese until melted.

Divide the mixture between the tortillas and roll up each one to form a cigar shape. Place the rolled tortillas in an ovenproof dish and cover with tomato sauce. Sprinkle with the remaining cheese. Bake in a 350 degree oven for 15-20 minutes until golden.