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Recipe by: grazia
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See below ingredients and instructions of the recipe
1/2 Red bell pepper, chopped
1 c Zucchini, chopped
1 c Yellow squash, chopped
1 c Carrots, chopped
1/2 lb White mushrooms, chopped
1 Clove garlic, minced
1 ts Ground cumin
1 ts Ground coriander
1 ts Ground black pepper
1 ts Chile powder
1 ts Basil flakes
1/2 ts Salt
6 Whole wheat tortillas
3 oz 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 1/2 ounce of shredded
cheese and reheat in a 350 degree oven for 5 minutes. Makes 6
servings.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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