Vegetarian Enchiladas

Ingredients:

8 flour tortillas
1 c. brown rice, cooked
1 med. zucchini, grated
2 carrots, grated
1/2 cup. shredded Monterey Jack cheese
1/4 cup. plain Greek yogurt or sour cream
1/2 t. salt
1 t. olive oil
1/2 onion, chopped
1 jalapeno pepper, seeded and chopped
2 T. butter
2 T. flour
1 c. milk
2/3 c. shredded cheddar cheese

Directions:

Preheat oven to 350 F. Cook rice according to package directions. Combine zucchini, carrot, Monterey Jack cheese, cooked rice, yogurt (or sour cream) and salt. In a skillet, heat oil; add onion and jalapeno; cook for 5 minutes. Add to rice mixture. Fill tortillas evenly with rice mixture. Roll up and place in a greased 9" x 13" baking dish. Melt butter in a small saucepan. Add flour and stir to make a roux. Add milk and stir constantly over low heat until sauce forms. Add cheddar cheese and stir until melted. Pour sauce over enchiladas. If you're into tomatoes, you can top this with a chopped tomato (but, gross). Cook enchiladas for 10 - 15 minutes, or until heated through.

NOTES: This recipe involves making two different parts at the same time (the filling and the sauce), so if you have help, this is a good one to double team.