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Raw Veggie Enchiladas

A Vegetable Enchilada is a lot better than it sounds. The tortilla is the part that takes a little prep. time. Usually I make up a batch in the morning and put them in the dehydrator and they are done mid-afternoon and keep them until dinner.
Corn Tortilla
4 C organic corn (fresh or frozen, whichever is available to you)
1/3 C ground flax seeds
1/4 C ground sunflower seeds
1/4 C orange juice
1/4 C lime juice1/2 tsp. minced garlic
1/2 tsp. sea salt
Preparation: Place all ingredients in a food processor and blend until smooth. Pour out to about 1/8" thickness onto a non-stick dehydrator sheet (or wax paper) and place in a dehydrator for 3 hours. Carefully peel off wraps and flip onto mesh dehydrator screen and continue drying for one more hour. Cut into large squares and place veggie filling* in center.
Roll up, top with favorite salsa or guacamole and enjoy.
*The "recipe" for the filling can be any variety of minced or shredded veggies such as spinach, bell pepper, carrots, zucchini, onion, etc. and maybe even a raw cheese sauce.

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