Guest guest Posted May 4, 1999 Report Share Posted May 4, 1999 * Exported from MasterCook II * Vegetable Enchiladas Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Mexican Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound Mushrooms -- sliced 1 Zucchini 1 Sweet Red Pepper 1 3/4 Cups Ricotta Cheese 2 Teaspoons Ground Cumin 1 Teaspoon Chili Powder 8 Flour Tortillas 1/2 Cup Shredded Monterey Jack 3/4 Cup Mild Salsa Preheat oven to 375. Coat a 12-1/4 X 8-3/4 inch baking pan wirh nonstick veg oil spray. Coat a large nonstick skillet with nonstick cooking spray. Add sliced mushrooms and zucchini and red pepper which have been cut into 1-1/2 by 1/4 inch strips. Saute 5 minutes until slightly tender, adding 1-2 TBS water to prevent sticking if necessary. Combine ricotta, cumin and chili powder in a small bowl. Lay tortillas flat. Spoon scant 1/4 cup ricotta mixture down the center of each one. Top with vegetables. Fold over to enclose. Place, seam side down, in the baking pan. Spoon salsa over. Bake in preheated 375 oven for 20 minutes until heated through. - - - - - - - - - - - - - - - - - - NOTES : I use 1 TBS cumin and 2 TSP chili powder. Sometimes I use mashed tofu in place of the ricotta and no one has ever noticed. Vegans could use soy cheese if desired. Quote Link to comment Share on other sites More sharing options...
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