Vegetable bean enchiladas

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]



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@...



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