1 Medium Onion sliced thin.
2 Carrots sliced thin.
1 Medium Bell Pepper.
2 Medium Zucchini.
1/2 Cup Corn.
1 Bunch Cilantro.
1/2 Cup Salsa.
1 Can of Chilli Enchilada Sauce./ Tomato Salsa.
8 Spinach Tortillas. (Plain ones can be used too)
Handful of Mexican Cheese.
2 Tsp Mexican Blend Seasoning.
Half a Lemon`s Juice.
- Slice all the veggies thin and place them on a greased tava . Sprinkle salt and pepper and mexican blend seasoning and mix in well.
- We do this step instead of roasting in an oven as that might make the veggies soft, while we want to retain its crunchiness.
- Roast the carrots, zuchinni and the onions until they are brown and carmelized and delicious.
- Remove from tava allow to cool and sprinkle chopped cilantro and lemon juice.
- Keep the greased baking pan ready and layer the base with the enchilada sauce / tomato salsa.
- You can use the chilli sauce which is a light green colour, or as a variation you could use the store bought medium chunky salsa.
- Now take all the tortillas and warm them on a tava like you would do a roti and set them aside.
- Take a tortilla, scoop out some guacamole and spread it all over the face of it.
- This would serve as the base on which we would add the flavoured roasted veggies .
- Scoop out the veggies – roasted onions, carrots, zuchinni, corn, cheese and cilantro on to the tortilla and tightly roll the tortilla and place it face down on the sauce in the pan.
- Continue and finish with all the tortillas and place them one after the other in the pan.
- Sprinkle some more cilantro over the rolled tortillas and pour out all the remaining salsa/ chilli sauce.
- Add mexican cheese and some salsa and bake for 30 minutes until the tortillas are all cooked well and the cheese bubbles.
- Serve hot with refried beans and guacamole.
- I made Enchiladas with 8 tortillas and froze three portions for lunch for TH.
- Typically you could serve them one of them on a platter with the following sides:
- This would make a filling meal by itself as it has a variety of ingredients with various textures. Your share of carbs, protein, and vitamins all in one go!
- I made two batches – One with the chilli pepper sauce and the other with regular medium tomato salsa. Both had very different tastes and textures yet with all the gooodness rolled in one!