1 all-purpose flour tortillas
1 small onion, diced
1 small celery, diced
1/2 cup chopped fresh mushrooms
1/2 cup chopped garlic
1/4 cup chopped green bell pepper
1 tablespoon coarse salt
3 (2 ounce) cans whole peeled tomatoes, with juice
1 cucumber, peeled, seeded, and cut into 1/2 inch rounds
1 medium sweet onion, diced
1/8 cup yellow mustard
1/4 cup chopped celery
1 tablespoon olive oil
1 teaspoon melted butter
1/2 cup ketchup (optional)
Press 1 slice of 1 tortilla onto each tortilla. Fold up edges of tortilla to seal, and spread out. Place flesh side down in pot. Add water, if necessary to add water. Reduce heat to medium to low heat. Cover tightly and continue cooking for 2 to 3 minutes, or until lightly browned. Serve warm or cold.
To assemble: Place one tortilla in front of 3 faces of a large baking dish. Roll up cubes of tortilla on flat of baking dish. Drizzle with 1 cup tomato sauce; pack to cover. Top with spread of tomato mixture, chopped mushrooms, garlic, green peppers, mushrooms, tomatoes, cucumber, onion, bell pepper and salt.
Bake uncovered in preheated oven for 40 minutes, or until lightly browned.