Mild vegetarian enchilada with carrot sauce

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.

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