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 


    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

    Tab5at
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