Vegetable Bean Enchiladas   Veg  HT  MC  Mexican  75mins

Serves 6   Hot  Vegetarian  Vegetables  Pulses  Herbs  Main Course   Gluten Wheat Free   Mexico  Nth American  North America

Ingredients

18 Corn Tortillas
For the Sauce

2x 400g/14oz tins Chopped Tomato
½ Green Capsicum (sweet pepper), deseeded and chopped
1 Stick Celery, chopped
½ Onion, chopped

2 tbsp Fresh Parsley
2 Garlic Cloves, chopped

2 Hot Chilies, deseeded
1 teasp Dried Basil

1 teasp Dried Oregano,
½ teasp Ground Coriander,
½ teasp Ground Cumin
For the Filling 

3 tbsp Corn Oil
1 Onion, finely chopped
1 Capsicum (sweet pepper) deseeded and chopped
3 Sticks Celery, chopped
1 tbsp freshly chopped Parsley
300g/11oz Courgettes (zucchini), finely chopped
300g/11oz Green Beans, chopped
1 tbsp Cornmeal
¼ teasp Ground Cumin

¼ teasp Chili Powder,
100g/4oz  grated Cheddar or Monterey Jack Cheese
175g/6oz cooked Black, Kidney or Pinto beans

Instructions

1. Place all the sauce ingredients (apart from one of the tins of tomatoes) in a food processor or blender and process until relatively smooth.

2.  Transfer to a medium saucepan, add the remaining tin of tomatoes, bring to the boil then reduce the heat and simmer, uncovered, for 20 minutes, stirring from time to time. 

3. Meanwhile, Preheat oven to 180C, 350F Gas Mark 4 and lightly oil a shallow baking dish.

4.  Make the filling:  Heat the oil in a large saucepan, add the onion, pepper, celery and parsley  and sauté for 4-5 minutes, stirring.

5.  Add the remaining vegetables, mix well  and cook, covered for 5 minutes or until tender. 

6. Add the cornmeal, seasonings, and beans and continue to cook, stirring from time to time, until heated through. 

7. Divide the vegetable mixture between the tortillas then roll them up to form enchiladas. Place the enchiladas in a single layer in prepared baking dish. 

8. Cover with the sauce, sprinkle the cheese evenly over the top and bake for 20-30 minutes. Serve hot.

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