How Do You Make The Worlds Best Vegetable Enchiladas?
I’ve always been an experimental cook, and this vegetarian recipe for vegetable enchiladas was born of a “what if” mood I was in one day. My family loved it, so I decided to make some for a potluck dinner we had. They were such a hit that after the dinner, I found a woman waiting by my empty dish. She said she had to know who made the enchiladas so that she could get the recipe. I’m sharing the recipe with you, now. Chop your vegetables of choice into small pieces (approx 1/2″ to 1″). Put them in piles (broccoli in one pile, tomatoes in another, and so forth). In a large skillet, add a couple of table spoons of oil. I prefer olive, but you can use whatever you prefer. Heat at medium high. Add in the vegetables in the order at which they cook (those that take the longest to cook through will be added first, and those that cook quickly are added last). The order I use is broccoli, onions, corn, carrots, zucchini, black beans, and tomatoes. When all the vegetables are in the skillet, salt
