*  Exported from  MasterCook  *
 
                MILD VEGETARIAN ENCHILADA WITH CARROT SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Mexican
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Ground cumin
    1       t            Ground coriander
    1       t            Ground black pepper
    1       t            Chile powder
    1       t            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.
  
 
 
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