Tuesday, November 18, 2008

ROASTED ROOT VEGETABLE ENCHILADAS



Today I Made:
ROASTED ROOT VEGETABLE ENCHILADAS AND CILANTRO-LIME RICE for DINNER.
Caramelized sweet potatoes, beets, and onions wrapped in a corn tortilla and smothered with a green enchilada sauce and drizzled with a spicy CHIPOTLE CREAM SAUCE.
Recipes from the Nov./Dec 2008 issue of VegNews magazine.

The roasted vegetables gave it a sweet twist.
The chipotles added a hint of smokiness.
The enchilada sauce added tanginess.
And the rice added a citrus surprise.

Another time consuming recipe worth making.
This entire meal turned out delicious and worth repeating.
Husband even asked for seconds.

4 comments:

Virginia said...

that looks so good! anything wrapped up as an enchilada is good eats in my book!

shelby said...

I've never had enchiladas but I wanted to try that recipe. I'm glad you gave it a great review. I'm going to make it now!

quarrygirl said...

those look INSANE. i love enchiladas. :p

Gauri Radha गौरी राधा said...

Vegan enchiladas fan here too, those look very good!!