Vegetarian Bean Enchiladas

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.

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:

Preheat oven to 350 degrees F. 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.