Rachel’s Summer Squash Enchilada’s

Ingredients: 2 lbs mixed zucchini and yellow squash, 2 tablespoons cumin, 4 cloves garlic, 1/2 tablespoon chili powder, 16-oz can tomato sauce, 2 tablespoons cocoa, 1 green pepper, 1 onion, 1 jalapenos – minced (seeds and all), 1 package of flour or corn tortillas, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 cup grated cheddar cheese. Directions: (1) Cut Squash long ways, in half into rough half moon slices, cut onion and green pepper into slices. Finely chop 1 jalapeno and garlic. Toss veggies with chili powder, 1 tablespoon of olive oil, salt and pepper. Roast on a cookie sheet at 425 degrees oven until very tender and crisp. (2) Roll veggie mixture in tortillas. Top with enchilada sauce and cheese. Bake in an oven at 350 degrees for 20 minutes. To Make Sauce: In bowl, mix together tomato sauce, cocoa, 1 tablespoon cumin, 1 tablespoon lemon juice, 2 cloves garlic, cocoa. Cook until heated.

Rachel’s Winter Squash Enchilada’s

Ingredients: 1 lb mixed potatoes, 1 lb winter squash – peeled and seeded, 2 tablespoons cumin, 4 cloves garlic, 1/2 tablespoon chili powder, 16-oz can tomato sauce, 2 tablespoons cocoa, 1 green pepper, 1 onion, 1 jalapenos – minced (seeds and all), 1 package of flour or corn tortillas, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 cup grated cheddar cheese. Directions: (1) Cut potatoes and winter squash into 1 inch cubes, cut onion and green pepper into slices. Finely chop 1 jalapeno and garlic. Toss veggies with chili powder, 1 tablespoon of olive oil, salt and pepper. Roast on a cookie sheet at 425 degrees oven until very tender and crisp. (2) Roll veggie mixture in tortillas. Top with enchilada sauce and cheese. Bake in an oven at 350 degrees for 20 minutes. To Make Sauce: In bowl, mix together tomato sauce, cocoa, 1 tablespoon cumin, 1 tablespoon lemon juice, 2 cloves garlic, cocoa. Cook until heated.