Sub-Jee

• 2 tablespoons olive oil
• 1/4 pound mushrooms sliced
• 1 small cauliflower florets
• 4 medium potatoes
• 1 cup yellow onion chopped
• 1 cup celery sliced
• 1 each jalapeno pepper finely minced
• 1 tablespoon cilantro minced
• 2 teaspoons cumin ground
• 2 teaspoons curry powder
• 2 cloves garlic minced
• 1 dash cinnamon ground
• 3 cups chicken broth
• 8 each flour tortillas
• 2 cups monterey jack cheese shredded
• 3 each tomatoes diced
• 1 cup sour cream

1. In a large heavy pot, heat the oil over medium-high heat.
2. Add mushrooms and saute until they release their juices and begin to brown.
3. Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth.
4. Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender.
5. To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once.
6. Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt.
7. Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream.
8. To eat, roll the tortilla around the filling, burrito fashion.

olive oil, mushrooms, cauliflower, potatoes, yellow onion, celery, jalapeno pepper, cilantro, cumin ground, curry powder, garlic, cinnamon ground, chicken broth, flour tortillas, tomatoes, sour cream

Taken from recipeland.com/recipe/v/sub-jee-44031 (may not work)