vegetable enchilada's

courtesy of: missi
serves: 4-6

- 1/4 c sliced mushrooms, shredded cabbage,
shredded carrots, chopped asparagus
- 14oz can diced tomatoes, drained
- 6oz can diced green chiles, drained
- 14oz can black beans, drained
- 2 cloves garlic, minced
- 4 - 6 basil leaves, torn
- 28oz can enchilada sauce
- 2 c cheese, shredded
- 8 - 10 tortillas
- sriracha sauce, optional

1. preheat oven to BROIL.

2. place veggies (mushrooms, cabbage, carrots, asparagus) in a single layer on a baking sheet, spray with olive oil and roast for 3 minutes.

3. preheat oven to 350.

4. in a large saucepan, combine diced tomatoes, green chiles, black beans, garlic, and basil leaves and heat on moderate heat.

5. add veggies to saucepan and combine.

6. fill each tortilla with enough veggie/tomato mixture to make a burrito and fold. repeat until you've run out of one or the other.

7. place burritos into baking pan (9x11) and cover with enchilada sauce and cheese and bake for 20-25 minutes or until heated through.

8. serve immediately.

image: missi howard