| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Refried beans; (can use no fat) |
| 1 |
lg |
Can red enchalada sauce |
| 1 |
|
Container sliced mushrooms; (fresh) |
| 2 |
|
Carrots |
| 1 |
|
Zucchini |
| 1 |
sm |
Can corn |
| 1 |
pk |
Flour tortillas; (can use no fat) |
| 4 |
tb |
White wine |
| 1 |
pn |
Fajita seasoning |
INSTRUCTIONS
Saute mushrooms in 2Tbs white wine. While waiting for mushrooms, cut
carrots and zucchini into small 1/4 inch chunks (or smaller depending on
preference). When mushrooms are finished, remove to bowel and place
remaining wine in saucepan with carrots. Saute carrots for about 5 minutes
then add zucchini. You may need to add more wine (and pour a glass for
yourself while you're at it!). Saute carrots and zucchini until tender, but
not mushy. Remove to bowel with mushrooms. Take a 12 inch (or so) (you can
tell I don't measure things well when they're my own recipes) and place 1/4
cup of the sauce in the bottom. Layer two tortillas over sauce and spread
refried beans on tortillas. At this point, if you want to sprinkle some
grated cheese on the beans, go for it. Then layer with two more tortillas
and spoon mushroom, carrot, zucchini mixture on top. Sprinkle corn on to
this mixture and cover with two more tortillas. Pour remaining sauce over
top and bake for about 20-30 minutes in a 350 degree oven. It sounds
complicated, but it's really easy and really good!
Posted to TNT Recipes Digest by Rebekah Atkinson <DidenOne@ix.netcom.com>
on Mar 11, 1998
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