From: firstname.lastname@example.org (Cheng Wan Leong)
Date: Thu, 15 Jul 1993 21:11:57 GMT
Ok, so zucchini isn't a main ingredient, but it's a recipe with zucchini as /an/ ingredient, and I like it, so. . . Note: This recipes has received several (local) rave reviews. Really. 1 dozen tortillas [flour preferred to corn -cl] 3-4 cups enchilada sauce (recipe follows) Filling: 3 Tbsp. oil 1 onion, minced 1 green pepper, chopped fine 3 stalks celery, chopped 1 Tbsp. dried parsley 2 cups coarsely grated ZUCCHINI 2 cups green beans, chopped 1 Tbsp. cornmeal dash each of cumin, chili powder, and garlic powder 1 cup grated cheddar and/or jack cheese 2 cups cooked pinto, kidney or other beans [A good idea before you start on the enchiladas is to start on the sauce (following) and let it simmer while you prepare the actual enchiladas. -cl] Preheat oven to 350 degrees. 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. Serves 6-8 Sauce for above enchiladas: 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 tsp. garlic powder, 1 tsp. basil, 1 tsp. oregano, 1/2 tsp coriander, 1/2 tsp. cumin, 1/2 tsp. chili powder. [if you are generous here, you will be rewarded.] 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. [this recipe taken from Rob Fullmer's on-line vegetarian recipe database living at ~fullmer/bin/recipes on Rice's Owlnet. -cl]
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