Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Mexican
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Red bell pepper, chopped
1 c Zucchini, chopped
1 c Yellow squash, chopped
1 c Carrots, chopped
1/2 lb White mushrooms, chopped
1 Clove garlic, minced
1 t Ground cumin
1 t Ground coriander
1 t Ground black pepper
1 t Chile powder
1 t Basil flakes
1/2 ts Salt
6 Whole wheat tortillas
3 oz Monterey Jack cheese,
-shredded
-Carrot Sauce (recipe
-follows)
For the filling, chop all vegetables separately. The
vegetables should resemble small chunks. Heat a
skillet and coat it with vegetable oil. Add the
vegetable mixture and spices. Cook for about 15
minutes, stirring often until the vegetables are
cooked but still crunchy.
To assemble, separate 2 cups of Carrot Sauce for
dipping tortillas. Dip tortillas into the sauce and
place flat on a sheet pan. Divide the enchilada
filling among the six tortillas and roll closed. Ladle
2 ounces of Carrot Sauce over each, sprinkle with 1/2
ounce of shredded cheese and reheat in a 350 degree
oven for 5 minutes. Makes 6 servings.
