Enchiladas with Roasted Brussels Sprouts

Enchiladas with Roasted Brussels Sprouts

 Serves: 6 

 Ingredients 

• Brussels sprouts, 500 g, cut in halves 

• Cauliflower, 320 g, chopped

• Apples, 2, peeled and cubed 

• Raisins- golden, 75 g 

• Sweet Onion, 1, sliced

•  Walnuts, 30 g, chopped

•  Olive Oil, 1 tablespoon 

• Vegan Mozzarella Cheese, 100 g

•  Enchilada Sauce- green, 400 g

• Chardonnay, 2 tablespoons

•  Salt 

• Pepper

 Directions 

1. Combine sprouts, apples, onion, cauliflower pepper, salt and pepper in a skillet and cook for 15  minutes till cauliflower and sprouts are tender.
2.  Pour wine on top of mixture .
3. Put mixture into tortillas, roll and put enchilada sauce on top.
4. . Grease Crockpot and put tortillas with seams down into pot.
5. Set crock pot on low and cook for 1 hour. Sprinkle cheese on top and cook for an additional 15 minutes. 

Nutritional Information 

• Calories: 208 

• Total Fat: 7.9 g

•  Saturated Fat: 0.7 g 

• Cholesterol:  mg Sodium: 90 mg

•  Carbohydrates: 24.5 g 

• Sugar: 10.8 g

•  Protein: 4.4g