Tuesday, September 18, 2012

Raw Enchiladas (Tawnya)

Wrapping: Cabbage or lettuce leaves

Filling: Kernels of two ears of corn
2 c. shredded zucchini or squash
2 tomatoes, chopped
2 avocados, chopped
1 t. chili powder
1/2 t. Celtic salt
2 chopped red peppers
1 c. chopped cilantro

Sauce: 1/4 c. sun dried tomatoes, soaked in 1/2 c. water for 2 hours
1/4 c. chopped tomatoes
1 T. extra virgin olive oil
1/2 t. Celtic salt

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