| 1 | | Dozen tortillas [flour preferred to corn] |
| 3 | | -(up to) |
| 4 | c | Enchilada sauce (see below) |
| | FILLING |
| 3 | tb | Oil |
| 1 | | Onion; minced |
| 1 | | Green pepper; chopped fine |
| 3 | | Stalks celery; chopped |
| 1 | tb | Dried parsley |
| 2 | c | Coarsely grated zucchini |
| 2 | c | Green beans; chopped |
| 1 | tb | Cornmeal |
| 1 | ds | Cumin |
| 1 | ds | Chili powder |
| 1 | ds | Garlic powder |
| 1 | c | Grated cheddar and/or jack cheese |
| 2 | c | Cooked pinto; kidney or other beans |
| | ENCHILADA SAUCE |
| 2 | cn | (15-oz) tomato sauce |
| 1/2 | | Green pepper; chopped |
| 1 | | Stalk celery; chopped finely |
| 1/2 | | Onion; chopped |
| | Parsley to taste |
| 1/8 | ts | Garlic powder |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 1/2 | ts | Coriander |
| 1/2 | ts | Cumin |
| 1/2 | ts | Chili powder [if you are generous here; you will be rewarded] |
