| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Main dish, Mexican |
6 |
Servings |
INGREDIENTS
| 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 |
t |
Salt |
| 6 |
|
Whole wheat tortillas |
| 3 |
oz |
Monterey Jack cheese |
|
|
shredded |
|
|
Carrot Sauce recipe |
|
|
follows |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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