3 tbsp. vegetable oil
1 onion, minced
1 clove garlic, minced or pressed
1 green pepper, chopped fine
3 stalks celery, chopped fine
1 c. chopped parsley
1 c. coarsely grated zucchini
2 c. green beans, chopped sm.
1 tsp. salt
Dash each of chili, cumin powder, corn flour
2 c. grated cheddar or Jack cheese
3 1/2 c. Red Sauce
12 corn or whole wheat flour tortillas
1/2 c. chopped black olives Saute onion, garlic, pepper and celery in oil. Add parsley, zucchini and green beans with salt, cumin, and chili powder and cook, covered, until tender. If vegetables are very wet, thicken with corn flour. Add 1 cup of the cheese and 3/4 cup of the red sauce. Preheat oven to 350 degrees. Fill each tortilla with 1/3 cup of vegetable mixture. Roll them up and place in a baking dish, seam-side down, close together and cover with remaining sauce. Top with remaining cheese and olives and heat until sauce bubbles. RED SAUCE: 1/2 lg. onion, chopped
2 tbsp. oil
1 bay leaf
1 tsp. cumin
3 c. tomatoes
1 tsp. salt
1 clove garlic, minced
2 tbsp. chopped green pepper
1 tsp. oregano
1/2 tsp. chili powder
1 (6 oz.) can tomato paste Saute onion and garlic in oil. Add pepper, bay leaf, oregano, cumin, chili powder, tomatoes, tomato paste and salt. Simmer for half and hour and remove bay leaf. Serves 6. |
