Recipe - Mild Vegetarian Enchilada With Carrot Sauce

One half Red bell pepper, chopped
1 cup Zucchini, chopped
1 cup Yellow squash, chopped
1 cup Carrots, chopped
One half pound White mushrooms, chopped
1 Clove garlic, minced
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Ground black pepper
1 teaspoon Chile powder
1 teaspoon Basil flakes
One half teaspoon Salt
6 Whole wheat tortillas
3 ounce 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 One half ounce of shredded cheese and
reheat in a 350 degree oven for 5 minutes. Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini