Mashed Potato and Veggie Enchiladas

Mashed Potato and Roasted Vegetable Enchiladas

Now your talking – This is a very creative dish that you can grow with produce harvested directly from your backyard survival garden.

Mashed Potato and Roasted Vegetable Enchiladas

Submitted by: Letty

Prep Time: approx. 1 Hour 30 Minutes

Cook Time: approx. 30 Minutes

” This is the perfect comfort food for cold days. To make it vegan,

substitute non-dairy ingredients for dairy. Leftover filling makes a

great lunch! If you want to make mashed potatoes from scratch, you

will want at least 4 cups when you are through. “

Ingredients

1 head broccoli, cut into florets

8 ounces whole button mushrooms

3 small zucchini, chopped

2 cups chopped carrots

1/4 cup olive oil

salt and pepper to taste

3 cups water

1 cup milk

1/4 cup butter

1 potatoes

1 (12 ounce) package corn tortillas

3 cups enchilada sauce, red or green

8 ounces shredded Cheddar cheese

Directions

1 Preheat oven to 425 degrees F (220 degrees C).

Grease a 9×13 inch baking dish.

2 In a large mixing bowl, combine broccoli, mushrooms,

zucchini, and carrots.

Drizzle the vegetables with olive oil and season with salt and pepper.

Spread vegetables in a single layer on a jellyroll pan.

3 Roast vegetables in the 425∞ F (220∞C) oven for 30 to 40 minutes;

stir halfway through their cooking time. When they are

finished cooking,

remove them from the oven and reduce the oven’s heat to 350∞ F (175∞ C).

4 Bring water, milk and butter or margarine to a boil in a large pot.

Remove the pot from the heat and mix in the mashed potato mix.

Let stand two minutes, then stir the mashed potatoes with a fork until

they are smooth. In a large bowl, mix potatoes and roasted vegetables together.

5 Heat a tortilla in dry nonstick skillet over medium heat briefly on

both sides to make it pliable. Dip the tortillas in enchilada sauce,

then place the tortilla on a plate to assemble. Put a large spoonful

(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center

of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll

the tortilla up. Place rolls seam-side down in the baking dish, and repeat

this process until all of the enchiladas are rolled. Pour extra sauce

over top and sprinkle with remaining cheese.

6 Bake at 350∞ F (175∞ C) for approximately 20 to 30 minutes, until the

enchiladas are heated through.

Nutrition at a glance

Servings Per Recipe: 6

amount per serving

Calories 546

Protein 20g

Total Fat 32g

Sodium 1022mg

Cholesterol 63mg

Carbohydrates 51g