Veggie enchilades
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Bag of carrots | |
| 2 | Green squash | |
| 1 | can | Green beans (or use fresh) |
| 2 | Eggs | |
| 4 | ounces | Ricotta cheese |
| Favorite spices | ||
| Grated cheddar cheese | ||
| Soft taco shells | ||
Directions
I am not sure if this is acceptable or not but my SO made it the other day and it was great. I hope this is ok. This is my first post of a recipe just by seeing it done.
We were using up the leftovers. Preheat oven to 350
saute carrots, squash and green beans in water or wine until tender. remove from pan, drain excess juice, mix veggies with the ricotta and spices.
roll in taco shells and sprinkle grated cheese on top of veggie and on top of shells.
beat two eggs and pour in bottom of pan, add taco shells bake until egg is done. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Colleen Schmidt <colleen@...> on Jun 30, 1997