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| 1 | Dozen tortillas [flour preferred to corn] |
| 3 | (up to) |
| 4 Tasse | Enchilada sauce (see below) |
| 3 Esslöffel | oil |
| 1 | onions minced |
| 1 | green Pepper finely chopped |
| 3 | Stalks celery chopped |
| 1 Esslöffel | parsley dried |
| 2 Tasse | Coarsely grated zucchini |
| 2 Tasse | green beans chopped |
| 1 Esslöffel | cornmeal |
| 1 Prise | cumin |
| 1 Prise | chilli powder |
| 1 Prise | garlic powdered |
| 1 Tasse | Grated cheddar and/or jack cheese |
| 2 Tasse | Cooked pinto; kidney or other beans |
| 2 Dose | (15-oz) tomato sauce |
| 1/2 | green pepper chopped |
| 1 | Stalk celery; chopped finely |
| 1/2 | Onion chopped |
| | parsley to taste |
| 1/8 Teelöffel | garlic powdered |
| 1 Teelöffel | basil |
| 1 Teelöffel | oregano |
| 1/2 Teelöffel | coriander |
| 1/2 Teelöffel | cumin |
| 1/2 Teelöffel | Chili powder [if you are generous here; you will be rewarded] |
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[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.
[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) Micr°Consultant Ocis Rice University - "This message brought to you in living color by `a citty upon a hill'"
Leong@Owlnet.Rice.Edu
(Cheng Wan Leong)
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