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Mild vegetarian enchilada with carrot sauce

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-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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