Vegetable Enchiladas

Level:
Easy
Ingredients
  • 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
  • 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
Directions
  • 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


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