Vegetarian Enchiladas

 

Vegetarian Enchiladas

This is a vegetarian version of my Mom's enchiladas.

1/2 cup cherry tomatoes
6 mixture of red, yellow & orange mini peppers
1/2 cup red onion
4 small portabella mushrooms, chopped
1 tsp sea salt
1/2 tsp crushed red pepper
1/2 tsp basil
1/2 tsp oregano
2 cloves of garlic
2 tbls olive oil
1/2 cup greek yogurt
1 can garbanzo beans
1 to 2 cups cheddar cheese
4 12 inch tortillas or 8 6 inch tortillas

Preheat oven to 350. 
Combine tomatoes, peppers, onion, salt, crushed red pepper, basil, oregano and garlic in blender or magic bullet. Blend until smooth. Put mixture in sauce pan with olive oil on medium low. Cook for about 5 minutes, then add mushrooms, and greek yogurt until well mixed and yogurt is 'melted'. Also add any extra peppers and tomatoes to sauce. Keep on low heat.
Add 1 tbls olive oil and garbanzo beans in food processor, process until smooth.
Spread beans over middle of tortillas, top with mixture and cheese. You can use more 12 inch tortillas to make them thinner.
Roll tortillas up and place in pan. Pour the rest of the mixture over the tortillas and top with cheese. I added a few chunks of fresh mozzarella.
Bake for 20 to 30 minutes depending on how crispy you want them.

Serve topped with shredded lettuce, greek yogurt, salsa and green Tobasco sauce.

EAT!


-shan