Recipe#12498

Title: Bean Enchiladas

Newsgroups: rec.food.recipes 
 From: leong@owlnet.rice.edu (Cheng Wan Leong) 
 Subject: Zucchini Recipe 
 Message-ID: CA85Jy.9qu@rice.edu 
 Summary: Vegetable Bean Enchiladas (with Zucchini) 
 Keywords: zucchini recipe 
 Organization: Rice University 
 References: <222b16$buq@senator-bedfellow.MIT.EDU> 
 Date: Thu, 15 Jul 1993 21:11:57 GMT 

Ok, so zucchini isn't a main ingredient, but it's a recipe with
 zucchini as /an/ ingredient, and I like it, so. . .
 Note: This recipes has received several (local) rave reviews. Really.
                            VEGETABLE BEAN ENCHILADAS
 1 dozen tortillas [flour preferred to corn -cl]
 3-4 cups enchilada sauce (recipe follows)
 Filling:
 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 each of cumin, chili powder, and garlic powder
 1 cup grated cheddar and/or jack cheese
 2 cups cooked pinto, kidney or other beans
 [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 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.  [if you are generous here, you will be rewarded.]
 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@rice.edu)    MicroConsultant OCIS Rice University
 -  "This message brought to you in living color by `a citty upon a hill'"