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1
Lightly spray vegetables with a cooking spray.
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2
Place vegetables in a nonstick baking dish and broil until brown, about 3 minutes.
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3
Allow vegetables to cool.
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4
Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat.
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5
Add vegetables and simmer about 10 minutes.
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6
Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
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7
Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas.
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8
Place in a baking dish and bake for about 20 minutes or until enchiladas are brown.
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9
Before serving, cover with heated gravy.
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10
Serve with beans and rice.
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11
In a saucepan, mix limas, water, butter and onion and bring to a boil.
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12
After 20 minutes, test the beans for tenderness.
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13
if beans are not soft, cook and additional 5 to 10 minutes.
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14
Add more water if the beans look dry.
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15
Remove the pan from the heat and stir in the cream, using a hand-held
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16
mixer to puree the mixture (or you can puree it in a blender or food processor).
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17
Make a paste by mixing the cornstarch and water together.
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18
Add this to the mixture in the pan over low heat, stirring until the gravy is thick.
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19
Season with salt and pepper.
