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FROM IOWA'S BEST B&Bs
IOWARecipes
Here's a vegetarian meal that's sure to please even the most serious carnivore in your family. It's a favorite of guests at the Blue Belle Inn B&B and Teahouse in St. Ansgar.
Vegetarian Enchiladas
1 large onion, thinly sliced
2 cloves garlic, minced
2 TBS vegetable oil
2 carrots, thinly sliced
1 large green bell pepper, sliced
3 med zucchini, cut in 1/2" slices
2 large tomatoes, peeled & chopped
3 med summer squash, cut in 1/2" slices
1/2 lb. mushrooms, sliced
6 oz. Monterey Jack cheese, shredded
12-oz. Cheddar cheese, grated
10 large white flour tortillas
Sauce:
1 can cream of celery soup
1 c. sour cream
1 tsp chili powder
1 4.5-oz can green chilies
4 drops Tabasco sauce
1/2 tsp minced garlic
1/8 tsp cumin
Garnishes:
sour cream
chopped onion
diced tomato
guacamole (optional)
black olives
In a large kettle, sauté onion & garlic in oil until soft. Add all
vegetables. Bring to a boil and simmer for 10 min. Drain vegetables,
reserving juices from pan. Combine all sauce ingredients. Spray individual oval casseroles (1 inch or more deep). Dip tortillas in vegetable juices. Layer 1/2 tortilla,
veggies & sauce, 1/2 tortilla, veggies & sauce & top with both cheeses.
(use 1/2 c. sauce per layer) Bake at 325 degrees for 35-40 min. Garnish and serve. 8 servings.
Want to try the cook's version? You can book a stay at the Blue Belle Inn B&B and Teahouse at their website: www.BlueBelleInn.com or by sending an e-mail to bluebelle@omnitelcom.com or sherrie@bluebelleinn.com .
