Veggi Wraps – Avocado/Zucchini Enchiladas

Recipe updated on 2007-02-17

Ingredients:

for the avocado or guacamole sauce:

• 1 avocado
• 1 clove garlic, crushed
• 1/2 tsp. chili pepper, seeded and chopped
• 1 lime, juiced
• salt
• pepper

for the wraps:

• 12 flour tortillas
• 1/2 onion, finely chopped
• 1 garlic, crushed
• 1/2 chili pepper, finely sliced
• 1 bell pepper, de-seeded and chopped
• 2 med. zucchinis, sliced
• 4 tbs. walnuts, chopped
• 1/2 tsp. cumin
• 3 cup soy cheese, grated
• 3 tbs. oil
• salt
• pepper
• 2 tomatoes, sliced

Directions:

1. Preheat oven to 325 F / 163 C degrees.
2. Cut the avocado in half and scoop the flesh with a teaspoon into a bowl.
3. Mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped chili pepper, and lime juice.
4. Season with cumin, salt and pepper to taste.
5. Heat oil in a frying pan and saute the onion. When it is translucent add 1 clove crushed garlic, 1/2 sliced chili, zucchini, bell pepper, and chopped walnuts.
6. Cook for 5 to 10 minutes until the vegetables are soft and ingredients have mingled.
7. Transfer them to a bowl.
8. Place 2 tablespoons of the vegetable/nut mixture, and the avocado guacamole mixture on a tortilla.
9. Sprinkle some grated cheese on top of the mixtures and then roll the tortilla up.
10. Lay it on a lightly oiled cookie sheet.
11. Do this to all the tortillas.
12. Place cookie sheet in the oven and warm for 10-15 minutes or until the tortillas are lightly browned.
13. Place the enchiladas on a warm serving plate and place a spooful of the avocado mixture on each; decorate with the tomato slices.

Author: Chris Walker. This entry was posted on Friday, November 24th, 2006 at 12:21 pm. It is filed under Avocado, Bell Pepper, Main Dishes, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.

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