Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Red bell pepper, chopped 1 t Chile powder
1 c Zucchini, chopped 1 t Basil flakes
1 c Yellow squash, chopped 1/2 t Salt
1 c Carrots, chopped 6 Whole wheat tortillas
1/2 lb White mushrooms, chopped 3 oz Monterey Jack cheese,
1 Clove garlic, minced -shredded
1 t Ground cumin -Carrot Sauce (recipe
1 t Ground coriander -follows)
1 t Ground black pepper

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.

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