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Vegetarian Bean Enchiladas

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This is a great alternative to the often heavy meat-stuffed enchiladas you find at a restaurant. Try mixing up different combinations of vegetables and beans (just steer clear of refried beans that pack in excessive fat) and serving this as a family friendly weeknight dinner.

Serves: 6

Ingredients
  • 3 cups enchilada sauce (recipe below)
  • 12 tortillas
  • 3 tablespoons oil
  • 1 onion, minced
  • 1 green pepper, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon dried parsley
  • 2 zucchini, coarsely grated
  • 2 green beans, chopped
  • 1 tablespoon cornmeal
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 cup cheddar and/or jack cheese, grated
  • 2 cups cooked pinto, kidney or other beans
Instructions

Enchilada Sauce:

Ingredients

2 cans (15 oz) tomato sauce
1/2 green pepper, chopped
1 stalk 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

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.

Enchiladas:

  1. Preheat oven to 350 degrees F. Saute onion, pepper, celery and parsley in oil.
     
  2. Add vegetables and cook, covered until tender. Add cornmeal, seasonings, and beans.
     
  3. Fill tortillas with generous 1/3 cup vegetable mixture and roll to form enchilada. Place enchiladas in single layer in baking pan.
     
  4. Cover with sauce. Top with cheese.
     
  5. Heat in oven for 20-30 minutes.

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