Vegetarian Enchiladas In Green Mole Sauce
- 4 squashes small zucchini, cut into quarters lengthwise
- 1 red bell pepper quartered
- 1 onion medium, cut into pieces 1 cm. wide
- 10 tortillas
- 3 tablespoons olive oil
- 1/2 cup mole paste prepared green
- queso fresco may substitute feta, crumbled
- 2 tomatoes diced
- 2 tablespoons onion diced
- 4 sprigs cilantro minced
- 1 lime
- salt and ground black pepper
- Grill the zucchini, onion, and pepper until cooked. Allow to cool slightly and cut into bite-sized pieces. Season with salt and pepper and set aside.
- Dissolve the mole paste into water or chicken broth and heat. Set aside.
- Heat the tortillas in the microwave until softened. Place 2 teaspoons of mole onto each and fill with grilled vegetables. Fold in half and place into a skillet to brown on each side.
- Serve with more mole sauce, cheese, and salsa on the side.
zucchini, red bell pepper, onion, tortillas, olive oil, green, queso fresco, tomatoes, onion, cilantro, lime, salt
Taken from www.yummly.com/recipe/Vegetarian-Enchiladas-in-Green-Mole-Sauce-530380 (may not work)