Recipe - Veggie Enchilades

One half Bag of carrots
2 Green squash
1 cn Green beans (or use fresh)
2 Eggs
4 ounce Ricotta cheese
Favorite spices
Grated cheddar cheese
Soft taco shells

I am not sure if this is acceptable or not but my SO made it the other day
and it was great. I hope this is ok. This is my first post of a recipe just
by seeing it done.

We were using up the leftovers.

Preheat oven to 350

saute carrots, squash and green beans in water or wine until tender. remove
from pan, drain excess juice, mix veggies with the ricotta and spices.

roll in taco shells and sprinkle grated cheese on top of veggie and on top
of shells.

beat two eggs and pour in bottom of pan, add taco shells bake until egg is
done. Posted to TNT Prodigy's Recipe Exchange Newsletter by Colleen
Schmidt colleen@intap.net on Jun 30, 1997