Bean and Veggie Enchiladas
A great family dinner, these vegetable bean enchiladas are full of healthful vegetables. This is a great dish for Mexican food lovers and a great way to get the kids eating more veggies.
Ingredients
- 12 tortillas
- 3 1/2 cup enchilada sauce
- 3 tablespoon oil
- 1 onion, minced
- 1 green pepper, chopped
- 3 celery stalks, chopped
- 1 tablespoon parsley
- 2 zucchini, coarsely grated
- 2 green beans, chopped
- 1 tablespoon cornmeal
- 1 dash cumin
- 1 dash chili powder
- 1 dash garlic powder
- 1 cup low-fat cheddar and/or jack cheese, grated
- 2 cup cooked pinto, kidney or other beans
Instructions
For enchiladas:
1. Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in oil. Add vegetables and cook, covered until tender.
2. Add cornmeal, seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable mixture and roll to form enchilada.
3. Place enchiladas in single layer in baking pan. Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes.
For enchilada sauce:
Ingredients
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 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
1. 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.