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Ingredientes
- 1/2 x Red bell pepper, minced
- 1 c. Zucchini, minced
- 1 c. Yellow squash, minced
- 1 c. Carrots, minced
- 1/2 lb White mushrooms, minced
- 1 x Clove garlic, chopped
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1 tsp Grnd black pepper
- 1 tsp Chile pwdr
- 1 tsp Basil flakes
- 1/2 tsp Salt
- 6 whl wheat tortillas
- 3 ounce Monterey Jack cheese, shredded Carrot Sauce (recipe follows)
Direcciones
- For the filling, chop all vegetables separately. The vegetables should resemble small chunks. Heat a skillet and coat it with vegetable oil. Add in the vegetable mix and spices. Cook for about 15 min, stirring often till the vegetables are cooked but still crunchy.
- To assemble, separate 2 c. 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 oz of shredded cheese and reheat in a 350 degree oven for 5 min.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 50 | 19% |
| Total Fat 5.61g | 7% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 631mg | 26% |
| Potassium 489mg | 14% |
| Total Carbs 44.65g | 12% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.86g | 2% |
| Protein 12.21g | 20% |
