Mild Vegetarian Enchilada with Carrot Sauce
| Yield: | 6 Servings |
| Categories: | Main Dishes, Mexican |
| 1/2 | Red bell pepper, chopped | |
| 1 | c | Zucchini, chopped |
| 1 | c | Yellow squash, chopped |
| 1 | c | Carrots, chopped |
| 1/2 | lb | White mushrooms, chopped |
| 1 | Clove garlic, minced | |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Ground black pepper |
| 1 | ts | Chile powder |
| 1 | ts | Basil flakes |
| 1/2 | ts | Salt |
| 6 | Whole wheat tortillas | |
| 3 | oz | Monterey Jack cheese, shredded Carrot Sauce (recipe follows) |
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