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Receta Mild Vegetarian Enchilada With Carrot Sauce
by Global Cookbook

Mild Vegetarian Enchilada With Carrot Sauce
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  Raciónes: 6

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

  1. 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.
  2. 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.
  3. Makes 6 servings.