Mild vegetarian enchilada with carrot sauce
6 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| ½ | Red bell pepper, chopped | |
| 1 | cup | Zucchini, chopped |
| 1 | cup | Yellow squash, chopped |
| 1 | cup | Carrots, chopped |
| ½ | pounds | White mushrooms, chopped |
| 1 | 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 | Whole wheat tortillas | |
| 3 | ounces | Monterey Jack cheese, shredded Carrot Sauce (recipe follows) |
Directions
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.