Coconut Curry Enchiladas

Ingredients

• 4 corn tortillas
• 1.5 cup mixed vegetables (e.g., bell pepper, zucchini, carrots, chopped)
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 tablespoons fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat the olive oil in a skillet over medium heat, add the minced garlic and sauté for 30 seconds.

2. 2

   Add the mixed vegetables and curry powder, season with salt, and stir‑cook until the vegetables are tender-crisp, about 5 minutes.

3. 3

   Warm the corn tortillas briefly in the microwave (10 seconds) so they are pliable, then roll each tortilla around a portion of the cooked vegetables and place seam‑side down in a 9‑inch baking dish.

4. 4

   In a small saucepan, combine the coconut milk with a pinch more curry powder if desired, and heat gently until just simmering; pour the sauce evenly over the rolled tortillas.

5. 5

   Bake in a pre‑heated oven at 375°F (190°C) for 12‑15 minutes, until the sauce is bubbly and the edges of the tortillas are lightly golden.

6. 6

   Garnish with chopped cilantro before serving.