Vegetarian enchilada with carrot sauce


1/2 red bell pepper, chopped
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup carrots, chopped
1/2 lb white mushrooms, chopped
1 clove garlic, minced
1 tsp ground cumin

1 tsp ground coriander
1 tsp ground black pepper
1 tsp chile powder
1 tsp basil flakes
1/2 tsp salt
6 whole wheat tortillas
3 oz monterey jack cheese
Shredded carrot sauce 888
3 lg carrots, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 cup chicken or vegetable stock
3 cup low sodium tomato cocktail
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp oregano flakes
1 tsp ground cinnamon
1 tbsp chile powder
1 clove garlic, minced

How to prepare

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 oz of carrot sauce over each, sprinkle with 1/2 ounce of shredded cheese and reheat in a 350

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One thought on “Vegetarian enchilada with carrot sauce

  1. Hey there, long time lurker here with my first ever comment! My only daughter is getting married to her lovely mexican boyfriend soon, and I’m tasked with preparing the wedding party! I thought enchiladas would be a good idea, so trying to find some good enchilada recipes. What do you think? Any other ideas?? Anyway, thanks for your hard work as ever… I’ll try to comment a little more on future posts.

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