Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Dozen tortillas [flour preferred to corn] (up to) |
| 4 cups | Enchilada sauce (see below) |
| 3 tablespoons | Oil |
| 1 \N | Onion; minced |
| 1 \N | Green pepper; chopped fine |
| 3 \N | Stalks celery; chopped |
| 1 tablespoon | Dried parsley |
| 2 cups | Coarsely grated zucchini |
| 2 cups | Green beans; chopped |
| 1 tablespoon | Cornmeal |
| 1 dash | Cumin |
| 1 dash | Chili powder |
| 1 dash | Garlic powder |
| 1 cup | Grated cheddar and/or jack cheese |
| 2 cups | Cooked pinto; kidney or other beans |
| 2 cans | (15-oz) tomato sauce |
| ½ \N | Green pepper; chopped |
| 1 \N | Stalk celery; chopped finely |
| ½ \N | Onion; chopped |
| \N \N | Parsley to taste |
| ⅛ teaspoon | Garlic powder |
| 1 teaspoon | Basil |
| 1 teaspoon | Oregano |
| ½ teaspoon | Coriander |
| ½ teaspoon | Cumin |
| ½ teaspoon | Chili powder [if you are generous here; you will be rewarded] |
FILLING
ENCHILADA SAUCE
Note: This recipes has received several (local) rave reviews. Really.
[A good idea before you start on the enchiladas is to start on the sauce (following) and let it simmer while you prepare the actual enchiladas. -cl] Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in oil. Add vegetables and cook, covered until tender. Add cornmeal, seasonings, and beans. Fill tortillas with generous ⅓ cup vegetable mixture and roll to form enchilada. Place enchiladas in single layer in baking pan. Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes. Serves 6-8
Enchilada Sauce: Puree vegetables and spices with 1 can tomato sauce in blender. Pour into pan and add second can of tomato sauce. Simmer for 10-15 minutes.
[this recipe taken from Rob Fullmer's on-line vegetarian recipe database living at ~fullmer/bin/recipes on Rice's Owlnet. -cl] - Cheng Leong (leong@...) MicroConsultant OCIS Rice University - "This message brought to you in living color by `a citty upon a hill'" LEONG@...
(CHENG WAN LEONG)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .