MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Layered Enchiladas
Categories: Mexican, Vegetarian
Yield: 8 Servings

2 c Uncooked pinto or kidney
- beans
6 c Water
4 tb Sunflower oil
3/4 c Onion (1 lg);
- finely chopped
5 cl Garlic; minced
1 ts Basil
3 ts Oregano
4 Dried chili peppers;
- crumbled -OR-
2 Fresh jalapeño peppers;
- minced
1 1/2 c Zucchini (1 sm); diced
1 lg Green pepper; chopped
1 md Fresh tomato; chopped
1 c Corn kernels; fresh or
- frozen
1 ts Salt
1/2 ts Cayenne pepper (optional)
18 Corn tortillas
4 c Basic Tomato Garlic Sauce or
- salsa
2 c Cheddar cheese; grated
2 c Jack cheese; grated
Salsa
Sour cream

Soak beans in water overnight. Cook, covered, approximately 2 hours
in a 3 qt saucepan until soft. Drain and mash.

Heat 2 tb oil in a 10" frying pan and sauté the onions, garlic,
basil, oregano, and chili peppers over medium heat. When they begin
to soften, add zucchini and green pepper and sauté for another few
minutes until tender but still firm. Mix the vegetables with the
beans. Add tomato, corn, salt, cayenne, and parsley. Stir and set
aside.

Set another frying pan over medium heat and add remaining 2 tb oil.
When hot, lightly fry up the corn tortillas, 1 or 2 at a time,
brushing with a little of the Tomato Grlic Sauce or salsa, until they
are lightly cooked but not crisp. Add more oil to pan if needed. Set
tortillas on paper towels to drain.

Put some tomato sauce or salsa in bottom of 9x13" pan to lightly
cover. Next arrange 6 tortillas to cover the sauce. Cover with half
the bean-vegetable mix, then half of each of the grated cheeses, more
sauce, tortillas, beans, tortillas again, more sauce, ending with
cheese. Sprinkle this with a bit more basil and oregano. Bake 40
minutes at 350°F. Allow pie to set for 10 minutes before cutting.
Serve with salsa and sour cream on the side.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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