Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ \N | Red bell pepper, chopped |
| 1 cup | Zucchini, chopped |
| 1 cup | Yellow squash, chopped |
| 1 cup | Carrots, chopped |
| ½ pounds | White mushrooms, chopped |
| 1 \N | Clove garlic, minced |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| 1 teaspoon | Ground black pepper |
| 1 teaspoon | Chile powder |
| 1 teaspoon | Basil flakes |
| ½ teaspoon | Salt |
| 6 \N | Whole wheat tortillas |
| 3 ounces | 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 ½ ounce of shredded cheese and reheat in a 350 degree oven for 5 minutes. Makes 6 servings.