Roasted Veggie Enchiladas

Here is the beginning of my enchiladas.

Pictured you see the chopped roasted veggies (leftover from the sushi roll adventure).

I chopped the veggies while the sauce was cooking. Here's the recipe for the sauce:

Enchilada Sauce
From “The Colorado Farmer’s Market Cookbook”


2 T. olive oil
½ white onion, finely chopped
½ green bell pepper, finely chopped
3 stalks celery, trimmed and finely chopped
4 cloves garlic, finely chopped
3 cups (or 1 28oz. can) crushed tomatoes
2 T. ground cumin (the freshest you can get)
1 t. sugar
2 t. paprika
1 t. dried oregano
1 bay leaf
Cayenne pepper, to taste

In a heavy saucepan, heat the oil and cook the onions, bell pepper and celery over medium heat until soft. Add the garlic and cook for 1 minute. Add the tomatoes, cumin, sugar, paprika, oregano, bay leaf, salt and pepper. Add cayenne to taste. Simmer, covered, for 20 minutes. Discard bay leaf.

The longer this simmers, the better it is. I substituted Greek seasonings for the oregano, because I didn’t have any.

There will be another post on the rest of the process....