- 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.)
- 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped
- 1 tablespoon fresh basil, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1/2 teaspoon brown sugar
- 3/4 cup Bean White Gravy (see recipe)
- 1/4 cup dry white wine
- 12 flour tortillas
Lightly spray vegetables with a cooking spray. Place vegetables on a nonstick baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
- WHITE BEAN GRAVY
- 1 cup lima beans, soaked overnight and drained
- 1 1/2 cups water
- 1/4 stick (1-ounce) butter
- 1/2 medium onion, diced
- 1/2 cup heavy cream
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and freshly ground black pepper to taste
1 cup lima beans, soaked overnight and drained 1 1/2 cups water 1/4 stick (1-ounce) butter 1/2 medium onion, diced 1/2 cup heavy cream 1 teaspoon cornstarch 2 tablespoons water Salt and freshly ground black pepper to taste