Green Enchiladas

November 24, 2008

Ingredients (use vegan versions):

* 1 broccoli bunch
* 2 carrots peeled and diced
* 1 tablespoon Paul Prudhommes Veggie Seasoning
* 1/4 cup of water
* 8 corn tortillas
* 2 tablespoons of olive oil
* 4 medium tomatillos
* 1 small jalapeno pepper (optional)

Directions:

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce.

Serves: 4

Preparation time: 40 min