Recipe for Vegetable Bean Enchiladas 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 doz tortillas [flour preferred to corn]
3 x -(up to)
4 cup Enchilada sauce (see below)
----------------- FILLING ----------------
3 tbl Oil
1 x Onion, minced
1 x Green pepper, chopped fine
3 stalk celery, chopped
1 tbl Dried parsley
2 cup Coarsely grated zucchini
2 cup Green beans, chopped
1 tbl Cornmeal
1 dsh Cumin
1 dsh Chili powder
1 dsh Garlic powder
1 cup Grated cheddar and/or jack cheese
2 cup Cooked pinto, kidney or other beans
----------------- ENCHILADA SAUCE ----------------
2 can (15-oz) tomato sauce
1/2 x Green pepper, chopped
1 stalk celery, chopped finely
1/2 x Onion, chopped
Parsley to taste
1/8 tsp Garlic powder
1 tsp Basil
1 tsp Oregano
1/2 tsp Coriander
1/2 tsp Cumin
Instructions:
Instructions: 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 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

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.

living at fullmer/bin/recipes on Rices Owlnet. -cl] - Cheng Leong

(CHENG WAN LEONG)

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