Vegetarian Enchilades

I found this on the International Vegetarian Union website (see right) and is so good that I have to share it here!

Serves 6-8

Sauce
3 garlic cloves, crushed
1 tablespoon oil
1 tablespoon dried oregano (or 3 tablespoons fresh oregano, chopped)
2 tablespoons flour
170g tomato paste
3 cups water
1 teaspoon salt
1 tablespoon vinegar

Saute garlic in oil on low heat, about 3 minutes. Add oregano and cook 1 minute. Add flour and stir constantly until oil is absorbed. Gradually add tomato paste and water, stirring constantly. Cook on low-medium heat until thick. Set aside.

Preheat oven to 175 C.

Filling
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon oil
2 to 3 teaspoons ground cumin
1 teaspoon ground coriander
1 tin '3 bean mix' or other beans as desired
1 to 2 cups of mixed vegetables of your choice, chopped small and lightly steamed or boiled (use whatever you have in the fridge or garden, but I used green zuchini, yellow zuchini, and green beans - tinned corn would be great in this)
8 or more tortillas

Saute onion and garlic until soft. Add cumin, coriander, beans and vegetables, and stir through. Cook on medium heat for about 5 minutes.

Assembly

Lightly grease a deep baking tray. Spoon about 1/2 cup of filling into each tortilla. Roll up and place in tray. Repeat for each tortilla. Pour some sauce over tortillas, about a cup or so. Bake for 15 to 20 minutes until bubbling.

Notes: You can heat the remaining sauce and serve with the enchiladas, or you can freeze it for next time (which is what I did because it was so much). You should have enough sauce over to do another tray of tortillas.

I found that I could only barely fill 9 tortillas, and I could only fit that many into my baking tray! The original recipe was for 12 tortillas!