Vegetarian Enchiladas

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Vegetarian Enchiladas

 

Serves: 6

 

Ingredients

12 tortillas

3 1/2 cups enchilada sauce

3 tablespoons oil

1 onion, minced

1 green pepper, chopped

3 celery stalks, chopped

1 tablespoon parsley

2 zucchini, coarsely grated

2 green beans, chopped

1 tablespoon cornmeal

1 dash cumin

1 dash chili powder

1 dash garlic powder

1 cup cheddar and/or jack cheese, grated

2 cups cooked pinto, kidney or other beans

Instructions

For enchiladas:

 

1. Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in

oil. Add vegetables and cook, covered until tender.

 

2. Add cornmeal, seasonings, and beans. Fill tortillas with generous 1/3 cup

vegetable mixture and roll to form enchilada.

 

3. Place enchiladas in single layer in baking pan. Cover with sauce. Top

with cheese. Heat in oven for 20-30 minutes.

 

For enchilada sauce:

 

Ingredients

 

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 teaspoon garlic powder

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon chili powder

 

1. 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.