Vegetable Enchiladas

Ingredients

• 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.)
• 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped
• 1 tablespoon fresh basil, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 1/2 teaspoon brown sugar
• 3/4 cup Bean White Gravy (see recipe)
• 1/4 cup dry white wine
• 12 flour tortillas
• 1 cup lima beans, soaked overnight and drained
• 1 1/2 cups water
• 1/4 stick (1-ounce) butter
• 1/2 medium onion, diced
• 1/2 cup heavy cream
• 1 teaspoon cornstarch
• 2 tablespoons water
• Salt and freshly ground black pepper to taste

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