Enchiladas with Roasted Brussels Sprouts

Enchiladas with Roasted Brussels Sprouts

    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 

    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



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