Yield: 6 Servings
|1||Dozen tortillas [flour preferred to corn] (up to)|
|4 cups||Enchilada sauce (see below)|
|1||Green pepper; chopped fine|
|3||Stalks celery; chopped|
|1 tablespoon||Dried parsley|
|2 cups||Coarsely grated zucchini|
|2 cups||Green beans; chopped|
|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||Green pepper; chopped|
|1||Stalk celery; chopped finely|
|Parsley to taste|
|⅛ teaspoon||Garlic powder|
|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@...
(CHENG WAN LEONG)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .