Vegan Enchiladas

INGREDIENTS

• 8-Sprouted Tortillas or Any
• 4-Vine Ripe Tomatoes Chopped
• 1-Cup Chopped Organic Cilantro
• 2-Garlic Cloves
• Sea Salt to Taste
• 2-Sun Dried Guajillo Peppers
• 1/2 Lime
• 1 Cup of Water
• 1-Yellow Squash
• 1/2-medium Onion
• 1/2 Zucchini # 2 Cone
• 1-Sweet Potato, peeled & Sliced
• 1-Cup fresh Cooked Black beans
• 1-Sweet Yam thin Sliced
• 2-Cups Shredded Vegan Cheese
• 1-Avocado Sliced

PREPARATION

In the 3 Qrt. Cook the Tomatoes with the Pepper, Salt, Garlic, 1/2 cup Cilantro. Cover cook for 5 minutes, Valve clicks turn to Low. ( Yields 2 Cups for this recipe)

Place in the Blender at high speed for 3 minutes, transfer to a 9" cake pan and dip the tortillas. on both sides. Line the bottom of the 11" Skillet with approx. 1/4 cup of the of the sauce add shredded Zucchini and sliced onion, place tortillas on top, sprinkle more sauce, slices of Yams, & Squash alternating with Beans, Cilantro, Avocado & Cheese until you fill the skillet 3/4 full. Top the last layer with the Cheese. Cook at medium heat, The Valve clicks turn to low, and continue cooking for 10 more minutes.

Serves 8