Enchiladas with Roasted Brussels Sprouts

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

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.

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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