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 Garlic 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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