Easy Mashed Potato and Roasted Vegetable Enchiladas
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| "this is the perfect comfort food for cold days. to make it vegan, |
| substitute non-dairy ingredients for dairy. leftover filling makes a |
| great lunch! if you want to make mashed potatoes from scratch, you will |
| want at least 4 cups when you are through." |
| yield: 12 servings. |
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| 1 head | broccoli, cut into florets |
| 8 oz. | whole button mushrooms |
| 3 small | zucchini, chopped |
| 2 cup | chopped carrots |
| 1/4 cup | olive oil |
| | salt and pepper to taste |
| 3 cup | water |
| 1 cup | milk |
| 1/4 cup | butter |
| 1 | 76 ounce) package instant mashed potato flakes |
| 1 | 12 ounce) package corn tortillas |
| 3 cup | enchilada sauce |
| 8 oz. | shredded cheddar cheese |
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| preheat oven to 425 degrees f (220 degrees c). |
| in a large mixing bowl, combine broccoli, mushrooms, zucchini, and |
| carrots. drizzle the vegetables with olive oil, and season with salt |
| and pepper. spread vegetables in a single layer in a shallow baking |
| dish. roast vegetables in the preheated oven for 30 to 40 minutes; stir |
| halfway through their cooking time. when finished cooking, remove from |
| the oven, and reduce oven temperature to 350 degrees f (175 degrees c). |
| bring water, milk, and butter to a boil in a large pot. remove the pot |
| from heat, and mix in the mashed potato flakes. let stand two minutes, |
| then stir the mashed potatoes with a fork until they are smooth. stir |
| in roasted vegetables. |
| in a dry, nonstick skillet over medium heat, quickly heat each tortilla |
| on both sides to make pliable. dip the tortillas in enchilada sauce. |
| put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie |
| mixture into the center of each tortilla. top mixture with about 1 to 2 |
| tablespoons cheese, and roll tortillas. place seam-side down in a 9x13 |
| inch baking dish. pour extra sauce over top, and sprinkle with |
| remaining cheese. |
| bake at 350 degrees f (175 degrees c) for approximately 20 to 30 |
| minutes, or until the enchiladas are heated through. |
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| source: |
| <http://vegetarian.allrecipes.com/az/easymashedpotatoandroasted.asp> |
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| (ID: 1438) Mirror: rec.food.recipes: Sun, Sep 4, 2005 |