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 cup enchilada sauce (recipe below)
- 12 tortillas
- 3 tablespoon 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 cup 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.