Green Enchiladas

1. Place broccoli and carrots in pot with 1/4 cup water and season with veggie seasoning. Cook on high for 5 minutes, approxitmately. Steam veggies until all water is evaporated. Let sit to cool.
2. In another pot, bring some water to a boil and add tomatillos and jalapeno pepper. Boil for 10 minutes. Remove from heat and place in blender. 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.
3. Stack tortillas in a pile, then add the veggies and roll into a tight taco. Place them in a baking dish. Bake for 10 minutes. Serve on a bed of white rice topped with mashed avocados and green sauce. Enjoy!