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

1. 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.
2. Dissolve the mole paste into water or chicken broth and heat. Set aside.
3. 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.
4. 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)