Mexican: Bean Enchiladas 01 by Recipe Cottage

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	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.