Vegetable Enchiladas

Compliments of Simple Healthy Tasty

Makes 20-24 enchiladas (2 pans)

Filling

4-5 cups cooked beans

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 4 oz cans of diced green chilies

1-2 4 oz cans sliced mushrooms or fresh sliced

1-2 cups tomatoes, chopped or canned

1 tsp cumin

1 tsp sea salt

1 tsp chili powder

1 tsp Mexican seasoning (optional)

½ tsp garlic powder (optional)

2 tbsp olive oil

Enchilada Sauce

6 tbsp chili powder

2/3 cup whole wheat flour

4 tsp vinegar

2 tsp each:

garlic powder, oregano, sea salt

8 cups water

“Cheese” Sauce

½ cup whole wheat flour

½ cup nutritional yeast a.k.a. brewers yeast

1 tsp sea salt

1 tsp garlic powder

2 cups water

2 tsp mustard powder

4 tbsp coconut oil

20-24 tortillas

olives, sliced

green onions, sliced

guacamole

salsa

fresh tomatoes

shredded lettuce

Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.

Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.

For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.

Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.