Healthy Enchiladas

Ground meat (precooked; optional)
1/2 onion
1 zucchini
1 yellow squash
1 carrot
1 can kidney beans (drained and rinsed)
12 Corn tortillas- cut into 4 pieces/they will look like corn tortilla chip shapes
Enchilada sauce 16 oz
Pepper jack cheese
Red pepper (optional)
Chili powder (optional)


Layer and use cone #2:
Sauce
Zucchini
Meat
1/2 Beans w/chili powder
Tortillas
1/2 onion
Zucchini
Tortillas
Sauce
Carrot
1/2 beans
Tortillas
Rest of sauce
Cheese
Peppers

In electric skillet, cover and set temperature to 300°F/150°C and timer to 30 minutes.
When Vapo-Valve™ clicks steadily, reduce temperature to 200°F/95°C for remaining cooking time.
Serve hot.

For 11" skillet or wok, medium-click-low for 10 minutes or as long as needed. It won't dry out and won't over cook :)