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Mashed Potato and Roasted Vegetable Enchiladas

  • 1 head broccoli - cut into florets and chunks
  • 8 oz. whole mushrooms
  • 3 small zucchini - chopped
  • 2 cups chopped carrot
  • 1/4 cup olive oil
  • salt and pepper - to taste
  • 5-6 potatoes - peeled and cut into chunks
  • 12 oz. corn tortillas
  • 3 cups enchilada sauce
  • 8 oz. cheddar cheese - shredded

  1. Preheat oven to 425 deg.
  2. Combine vegetables in large mixing bowl. Drizzle olive oil and salt and pepper. Spread in single layer on baking sheet and roast for 30 - 40 min., turning half way through. When finished lower oven temperature to 350 deg.
  3. While vegetables are roasting cook potatoes for 20 min or until tender and then mash with milk.
  4. Combine vegetables and mashed potatoes in bowl or pot.
  5. For each tortilla heat in dry nonstick skillet, dip in enchilada sauce, add large scoop of potato mixture in center, top with cheese, roll tortilla, and place seam side down in 9×13 baking pan. When all enchiladas are done pour remaining sauce over top and sprinkle remaining cheese on top.
  6. Bake at 350 deg for approx. 20 - 30 min. or until enchiladas are heated through.

Serves: 12      Total Cook Time: 1 hr. 10 min.
Source: AllRecipes vegetarian

recipe/mashedpotatoandroastedvegetableenchiladas.txt ยท Last modified: 2011/12/11 04:24 (external edit)