Meatless Enchiladas That Will Have Them Begging for More
In case you haven't guessed, I love roasted vegetables. I'll stuff them, make salsas, chop them up in salads, put them on a dinner plate with portabello mushroom burgers... And now, here's one more use for roasted veggies: stuff them into corn tortillas, topped with sauce and cheese (soy or real, your choice), bake in an oven for just a little while, and serve with smashed black beans, arroz, and calabacitas. Add guacamole, herbed "sour cream", and roasted salsa, and you'll have your kids, your neighbors, and your mom begging for more.
