Mashed Potato And Vegetable Enchilada
1 head of broccooli,cut into floretts
1 (8ounce) package of mushroom
2 cups of chopped carrots
1/4 cup olive oil
salt and pepper
3 cupps of water
1 cup milk
1/4 Earth Balance (or your choice of margarine)
1 (7.6 ounce) package) of instant mashed potatoes
1 package flour tortillas
3 cups favorite mexican style sauce ( enchillada sauce, taco sauce, spaghetti sauce... whatever you like)
6 ounces cheddar Daiya or other non-dairy cheez
Preheat Oven to 425*
In large bowl combine mushrooms broccoli,and carrots. Drizzle with a little oil. Ad the salt an pepper. Spread it out on a shallow baking sheat and roast for 30 minutes. Stir halfway through cooking time When finished remove and turn oven down to 375*
Bring water, milk, and butter to a boil while vegatetables are baking. Remove the pot from heat and mix the mashed potato flakes in . Let stand 2 minutes. Stir in vegetables.
Add sauce to the bottom of a 11 by 14 inch pan that has been oiled. Soften the tortills in the microwave for 1 minute. Ad 1/3 cup potato mix, a little chees and a little sauce to each tortilla. Add remaining chees and sauce to the top and bake in oven for abou 45 minutes to an hour depending on how you like your chees.
SO HOW'D IT GO?
Be the first to add a comment.