Veggie Enchiladas

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INGREDIENTS: 1 jar green taco salsa black beans (optional) salt and pepper cups vegetables diced, (I used zucchini, cauliflower, purple onion and green bell peppers) 1 cup cheddar cheese 4 medium whole wheat tortilla shells fresh cilantro, chopped for garnish DIRECTIONS: 1. Roast the vegetables by spreading the cubed vegetables on a large rimmed

baking sheet (or two baking sheets). Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper. Roast in preheated 400 F oven for 20-30 minutes, until golden and tender. Remove from the oven and set aside.

2. To assemble the enchiladas, warm tortillas in the microwave until pliable. Spread a thin layer of salsa in the bottom of a 9x13 inch baking dish. Roll a portion of the roasted vegetables into each tortilla (with a little cheese if you wish) and place in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.

3. Bake in preheated 400 F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling. Garnish with onion and cilantro and serve.

Corn Tortillas

Makes about 4 well stuffed enchiladas.

Soft Whole Wheat Cinnamon Rolls

INGREDIENTS: 1 cup whole wheat flour 1 cup cornmeal, as finely ground as possible 1/2 tsp salt 4 eggs, beaten 2 tbsp. oil 1 1/2 cups water DIRECTIONS: 1. In a medium bowl: combine the flour, cornmeal, and salt.

2. In small bowl: combine beaten eggs, oil and water

3. Pour the liquid mixture slowly into the dry mixture, stir.

4. The batter needs to be very thin like a crepe batter, so a water if

necessary.

5. In a frying pan, wiped with a little oil, spoon about a 1/4 cup of the batter into the pan.

6. Rotate the pan until the batter is spread out thin, about six inches across.

7. Cook until slightly brown on the bottom then flip and cook the other side.

Corn Tortillas

INGREDIENTS: 3 1/2 cups whole wheat flour 2 1/4 tsp yeast 1 1/3 cup warm water 1/4 cup sugar, divided 1/4 cup applesauce butter or applesauce cinnamon and sugar 1-2 Tbsp milk 1 cup powdered sugar 1/2 tsp vanilla DIRECTIONS: 1. Add the yeast and part of the sugar to the warm water. Let sit about 10

minutes until the yeast is proofed.

2. In a large bowl, combine the 2 21/2 cups of the whole wheat flour, remaining sugar, and applesauce. When the yeast is ready add it and mix all the ingredients together. Continue adding flour until dough is smooth, elastic, and not too sticky. Kneed for about 5 minutes. Set aside to rise until double in size, about one hour.

3. Roll out onto table and spread with softened butter and sprinkle the cinnamon and sugar over the butter. Roll up and pinch the seam to seal.

4. Slice the roll into 16 rolls, place uncut side up in a greased 9x13 pan and let rise a second time. Bake at 325 for 25-30 minutes until golden brown and done in the center. For the icing, mix powdered sugar and vanilla, adding milk until thin, drizzle over the hot rolls.