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)

For the filling, chop all vegetables separately. The vegetables should
resemble small chunks. Heat a skillet and coat it with vegetable oil. Add
the vegetable mixture and spices. Cook for about 15 minutes, stirring often
until the vegetables are cooked but still crunchy.

To assemble, separate 2 cups of Carrot Sauce for dipping tortillas. Dip
tortillas into the sauce and place flat on a sheet pan. Divide the
enchilada filling among the six tortillas and roll closed. Ladle 2 ounces
of Carrot Sauce over each, sprinkle with 1/2 ounce of shredded cheese and
reheat in a 350 degree oven for 5 minutes. Makes 6 servings.