Tortilla:

1. Blend all of the ingredients listed in a food processor until smooth.
2. Spread evenly (about 1/8” thick) onto a Teflex sheet on top of a mesh dehydrator screen and dehydrate at 105 degrees.
3. When toritllas are solid enough to turn (about 3 hours), flip onto mesh screen and dehydrate until other side is solid enough to lift (another 1-2 hours).

Filling:

1. In a bowl, combine 4 cups of veggies of your choice with 1/4 cup olive oil, dash of salt, dash of cumin, dash of chili powder. (Squeeze some lime over it- optional)
2. Let it marinate for .5 hour.
(I enjoy using: red and yellow peppers, zuchinni, 1 tablespoon of red onion, cilantro, and I also add lime juice).

To assemble:

1. Slice the toritlla in half so you have two large pieces.
2. Place veggies in the middle in a long strip.
3. Put it back into the dehydrator for another 1-2 hours.

Enjoy!

Serving sugguestions:

Serve the enchillada with some avocado on the side! The picture shows my enchillada served with a salad (with extra marinated veggies on top. I add golden raisins to my salad and this complements the sweetness of the tortilla very nicely! I also drizzle my meal with some olive oil.