Vegetarian Enchiladas


1 organic onion

1 organic clove of garlic chopped

1 organic bunch of cilantro

1 organic lemon

1 bag of frozen organic corn

1 of each: organic red, green and yellow bell pepper

8 oz of organic no hormones added Sour Cream

1 package of organic corn tortillas

1 organic green chili pepper

Chili Pepper seasoning

Cumin Seasoning

1 can of organic green salsa



16 oz bag of Mozzarella

1 Green Heirloom Tomato

13x9 rectangular pan


Pre-Heat the oven to 375 degrees F and get all of your ingredients together.

Start off by making the salsa. Put 1/4 cup of onion, 1/2 tablespoon of the chili pepper (make sure that all of the seeds are removed), 1 clove of garlic, 1 tablespoon of sour cream, 1 tablespoon of lemon, 3 tablespoons of cilantro, 3 slices of the green heirloom tomato, 1/2 teaspoon of chili pepper seasoning and 1/2 a teaspoon of cumin seasoning into a food processor and process until all is finely chopped. Add salt and pepper to taste. Place aside.

Next, open the can or organic green enchilada sauce and pour into a large saute pan. Add 1/2 cup of finely chopped onions, 1/4 cup of chopped cilantro, 1/4 cup diced green heirloom tomato and 2 table spoons of the just made salsa to the pan. Warm and stir until all is well mixed. Keep on low heat.

Following, lay out 10-15 warm tortillas. Spread 1 tablespoon of sour cream over each one, or at least until the tortilla is covered. Finely chop half a bell pepper of each color. Finely chop 1/4 of an onion. Drain/defrost 1/2 cup of frozen organic corn. Mix together onion, bell pepper and corn in a bowl. Place 3 table spoons of vegetable mixture down the middle of the tortilla. Place 2 table spoons of cheese down the middle of the tortilla. Spread 1 tablespoon of premade salsa down the middle of the tortilla.

Take one end of the tortilla and roll it into a burrito- like form. Spread 3 table spoons (or however much desired) of enchilada sauce onto the bottom of a 13 x 9 in rectangular pan, or until the bottom of the pan is thinly covered. Take the rolled enchilada and place the ends down onto the pan. Repeat until all enchiladas are rolled and placed inside of the pan. Pour enchilada sauce onto rolled enchiladas until covered. Sprinkle desired amount of cheese over the enchiladas. Stick in the oven for approximately 25 min or until cheese begins to brown.

Natalie Baugh