| Vegetarian Enchiladas
Two 14 1/2 ounce cans of stewed tomatoes
One 8 ounce can of tomato sauce
5-10 drops hot sauce
1/2 tablespoon plus 1 tsp. chili powder
1 tablespoon of honey
1/4 teaspoon of ground cumin
1 1/2 cup of cooked pinto beans (1/2 c. uncooked), mashed or ground
8 soft flour or corn tortillas
1/4 lb. Monterey Jack or Mozzarella cheese, grated |
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SAUCE: Combine in saucepot, stewed tomatoes, tomato sauce, hot sauce, 1/2 tablespoon chili powder, honey and cumin, simmer uncovered for 30 minutes. FILLING: Stir well in bowl, beans and 1 teaspoon chili powder (add some sauce if mix seems too sticky.) Preheat oven to 350º F. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon of grated cheese. Roll up and put in a shallow baking pan. Cover with sauce, sprinkle with remaining cheese. Bake until bubbling hot, about 30 minutes.
4 servings; 382 calories per serving. |
