For Tortilla:

1. Place all ingredients in a food processor and blend until smooth.
2. Place mixture on a Teflex sheet on top of a mesh dehydrator screen about 1/8 inch thick and dehydrate at 105 degrees.
3. When tortillas are solid enough to turn (after about 3 hours) flip onto mesh and dehydrate until other side is solid. (another 1-2 hours or so)

For Filling:

1. In a bowl, combine the filling ingredients and let sit for at least 1/2 hour or until tortilla is done dehydrating.

To Assemble:

1. Slice the sheet of tortilla in half so you have two large pieces.
2. Place the mixed vegetables down the center of the tortilla in a long thick strip.
3. Roll the tortilla up. You should have a long, thick, enchilada-looking roll. If you can, seal the “seam” with your fingers and a little water if necessary. (the ends will still be open, that’s fine.)
4. Continue to do the same with the second piece of tortilla and then place these rolls back into the dehydrator for another 1-2 hours.

Note: When you flip the tortilla after the first 3 hours, it’s ok if it’s still mushy. It will solidify more after another hour or so. Remember, the key to this recipe is not to let the tortilla get too crispy before you roll it.

I (Alissa Cohen) use frozen corn for this recipe since fresh corn gives this recipe an undesirable flavor and texture.