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Recipe by: julans
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See below ingredients and instructions 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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