Enchiladas with Roasted Brussels Sprouts
Serves: 6
Preparation Time: 2 hours
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
- Combine sprouts, apples, onion, cauliflower pepper, salt and pepper in a skillet and cook for 15 minutes till cauliflower and sprouts are tender.
- Pour wine on top of mixture .
- Put mixture into tortillas, roll and put enchilada sauce on top.
- . Grease Crockpot and put tortillas with seams down into pot.
- 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
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