Recipe Archives->Mexican->Bean Enchiladas 01

VEGETABLE BEAN ENCHILADAS

1 dozen tortillas 
3-4 cups enchilada sauce 

3 Tbsp. oil
1 onion, minced
1 green pepper, chopped fine
3 stalks celery, chopped
1 Tbsp. dried parsley
2 cups coarsely grated ZUCCHINI
2 cups green beans, chopped
1 Tbsp. cornmeal
dash cumin
dash chili powder
dash garlic powder
1 cup grated cheddar and/or jack cheese
2 cups cooked pinto, kidney or other beans

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
1/3 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


Sauce for above enchiladas:

2 cans (15 oz) tomato sauce
1/2 green pepper, chopped
1 stalk of celery, chopped finely
1/2 onion, chopped
parsley to taste
1/8 tsp  garlic powder
1 tsp basil
1 tsp oregano
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp chili powder

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.

Printable version: bean-enchiladas01.txt.