Veggie Enchiladas
Servings Prep Time
8 15Minutes
Cook Time
45Minutes
Servings Prep Time
8 15Minutes
Cook Time
45Minutes
Ingredients
Sauce
Filling
The Base
Instructions
Filling
  1. Preheat oven to 350 degrees
  2. Cube parsnips & sweet potato, combine in a oiled roasting pan.
  3. Lay pumpkin seeds in one layer on oiled cookie sheet, sprinkle lightly with salt.
  4. Roast both pans, stirring each 1-2 times a. Parsnip & Sweet Potato: 20-40 minutes depending on texture wanted b. Pumpkin Seeds: ~10 minutes
  5. Dice your onion, garlic, carrots, cilantro, and green onions. Combine these, and the rest of the filling ingredients in a large bowl. Mix well.
Sauce
  1. (While things are roasting) Combine all of your ingredients in a blender or food processor, and blend to a smooth consistency, added water as needed to accomplish this.
Assembly
  1. Bring the oven to 300 degrees
  2. Lightly oil the bottom of a large roasting pan and assemble like so (bottom – up): Tortillas, Filling, tortillas, filling, sauce.
  3. Cover pan with tin foil and bake for 15-25 minutes, to marry flavors and bring everything to a uniform temperature.