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Recipe submitted by Laura.DMour@LBB.STATE.TX.US

Green Enchiladas

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.  Enjoy!

Serves: 4.

Preparation time: 40min..

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