Mexican Asparagus and Zucchini Enchiladas
|Corn tortillas||12 , wrapped in foil, heated in the oven|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Asparagus||1⁄2 Pound, cut in 1 inch pieces (Half Bunch)|
|Mushrooms||10 , sliced|
|Safflower oil||2 Tablespoon|
|Zucchini||1 , diced|
|Olives||15 Ounce (1 Can)|
|Chili powder||2 Teaspoon|
|Dried parsley||2 Teaspoon|
|Jalapeno peppers||6 Ounce (1 Can, Mild)|
|Soy cheese||10 Ounce, shredded|
|Enchilada sauce||4 Cup (64 tbs) (One 32-Ounce Can Or One Batch)|
Pre-heat the oven to 200 degrees.
Wrap the tortillas in the foil and place in the oven.
Dice the onion, slice the mushrooms, mince the garlic, remove the tough ends off the asparagus and chop into 1 inch pieces.
Warm the oil in the pan and add the onion, garlic and mushroom. Cook on low until soft and aromatic. Add the asparagus and cook for 1 minute.
While the vegetables are cooking, grate the carrot and cheese and dice the zucchini.
Add the sauteed veggies to a bowl and add carrot and zucchini. Mix in the spices and the jalapenos, if using.
Remove the tortillas from the oven and increase the oven temperature to 350 degrees.
Set up your counter top with the warm tortillas, a 9 x 13 baking pan, the grated "cheese," the enchilada sauce and the filling.
Take one tortilla and place it in the pan. Using a ladle or a spoon, put 2-3 tsp of sauce down the middle of the tortilla. Add 3-4 tablespoons of filling. Sprinkle some "cheese" on top. Roll the tortilla and place the seam side down in the pan. Continue until all 12 tortillas are filled.
Smother the enchiladas with the rest of the sauce, making sure all of the corners and edges are covered. If you have extra "cheese," you can sprinkle it on top.
Place into the oven and bake for 30-40 minutes, or until the sauce is bubbling.