susan's usual enchiladas

ingredients:

in order of appearance: oil, chili powder, flour, garlic, oregano or cilantro, vinegar, tomato paste, black (or other) beans, green onion, zucchini, red pepper, onion, olives, white cheese and corn tortillas.

the sauce:

Mix together in saucepan 3 T oil, 1 to 2 T chili powder, 2 T of flour, minced fresh garlic. Stir and cook over low heat for a few minutes. Remove from heat and gradually stir in 2 cups water until mixture is smooth. Add 1 t vinegar and some oregano or cilantro. Put the pot on the heat again, and stir and simmer five minutes or so. Stir in a small can of tomato paste.

the filling:

In this particular case I made a batch of black beans and mashed some in a bowl with green onion and chopped cilantro. I also cut a zucchini in long matchstick strips, and prepared sliced red pepper, more chopped onion, sliced black olives, and grated white cheese. Other possible ingredients: cooked rice, sour cream, mushrooms, steamed broccoli pieces, spinach, etc.

the tortilla part:

I like corn tortillas. Soften a tortilla by dipping it into the hot enchilada sauce briefly and then put it in a baking pan. Fill with a spoonful of beans and then whatever else you have and top with a little cheese. Roll it up and then make another one until the pan is full.

the final steps:

Pour on any extra sauce, and top with grated cheese, oregano or cilantro, and any leftover veggies, preferably in a pattern of some sort.
Bake at 350°F for about 25 minutes.

an alternate assembly method:

This is slightly less elegant, but faster. Layer ingredients in a casserole dish. Top with sauce and cheese. Bake. It looks a little different but your stomach will still be happy.

--Susan Gilbert

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