Directions

1. Place beets in a saucepan covered with salted water to taste. Add 1 teaspoon of vinegar. Boil until tender, about 40 minutes.
2. Drain and run cold water over beets. Cut beets into small squares.
3. Place 4 cups of water in a large saucepan. Add the green beans, carrots, green peas, and bay leaf. Bring water to a boil and cook vegetables until soft.
4. Once the vegetables have cooked, chop the carrots into small pieces. Mix the vegetables and beets together. Add thyme and the bay leaves to the mixture as well as the vinegar and one tablespoon of olive oil. Season with salt and pepper to your liking.
5. Chop 1 tomato and half of one onion. Place a large saucepan over medium heat and add one tablespoon of olive oil. Add the onion and sauté until translucent, add the tomato and sauté for 2 or 3 minutes until softened.
6. Remove 2/3 of the tomato and onion mixture from the saucepan and set aside.
7. Leave the remaining 1/3 of the mixture in the saucepan and add the one more tablespoon of olive oil and the ground beef. Saute until beef is browned, about 10 minutes.
8. Place half of the onion and two tomatoes in a pot with water and bring to a boil. Cook until the tomatoes are soft.
9. Remove tomatoes and onion from the heat, drain and let cool. Remove the skin from the tomato.
10. Place the tomatoes and onion in a blender and blend until smooth. Season with salt and pepper to taste.
11. To assemble the enchiladas place a lettuce leaf on the toasted tortilla, add a couple of tablespoons of vegetable mixture on top of the lettuce leaf, add a couple of tablespoons of ground meat, top with one slice of hard boiled egg, drizzle a tablespoon of tomato sauce and sprinkle with cheese and fresh parsley.