Tuesday, December 07, 2004
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
4 - 10" flour tortillas (vegetable shortening, not lard)
about 4 ounces leftover home fries
1/2 cup of baked or black beans
1/4 Cup each of soy jack and cheddar cheese
1/2 Cup home made salsa (tomato, onion, green/red pepper, garlic, chilies, cilantro,lime juice, seasoned to taste)
Chop the home fries roughly and dice the cheese. Fill each tortilla with 1/4 of the potato and beans add a tsp of cheese. Roll by wrapping and place side by side in a baking dish.
Top the enchiladas with salsa and remainder of cheese. Bake covered for 1/2 hour at 350 degrees F. or until cheese is melted and begins to brown at the edge.
This is so easy you're going to pick up yardage