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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