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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup mixed vegetables, sliced (any combination of vegetables such as: small japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.) |
5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped |
1 tablespoon fresh basil, chopped |
3 cloves garlic, minced |
2 tablespoons tomato paste |
salt and pepper to taste |
1/2 teaspoon brown sugar |
3/4 cup bean white gravy (see recipe) |
1/4 cup dry white wine |
12 flour tortillas |
1 cup lima beans, soaked overnight and drained |
1 1/2 cups water |
1/4 stick (1-ounce) butter |
1/2 medium onion, diced |
1/2 cup heavy cream |
1 teaspoon cornstarch |
2 tablespoons water |
salt and freshly ground black pepper to taste |
Directions:
1. Lightly spray vegetables with a cooking spray. Place vegetables on a nonstick baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
2. Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
3. Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
4. WHITE BEAN GRAVY
5. 1 cup lima beans, soaked overnight and drained 1 1/2 cups water 1/4 stick (1-ounce) butter 1/2 medium onion, diced 1/2 cup heavy cream 1 teaspoon cornstarch 2 tablespoons water Salt and freshly ground black pepper to taste
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