Vegetarian Enchiladas Recipe
Saute: 1 onion in 2 tbl oil, 1 garlic clove. Add: four cups chopped tomatoes, handful of oregano & basil. Simmer 30 mins until thick. Add salt to taste. Spread in bottom of casserole.
Saute in oil, garlic, onion, 1 cup cooked rice, 1 cup vegetarian chili, one can chili beans, handful of grated cheese, one cup vegetarian ground round, half a cup chopped celery.
Spoon filling in the center of flour tortillas. Sprinkle with grated sharp cheese. Roll and place on top of tomato sauce.
Cover with more tomato sauce, sprinkle more grated sharp cheese to cover tortillas.
Bake 375 degs for 30 minutes.
Garnish with sliced avacado and sour cream.