enchiladas

as eaten at the barbeque - one batch serves about 15 as a side, 5-6 as a meal

vegetable proto-glop:

1 yellow onion, food processor-ed all to hell

1 green pepper, also food processor-ed all to hell

3ish cloves garlic, chopped finely

1 1/2 cups frozen corn

saute onions, garlic, and peppers together until decently caramelized. season with salt, chili powder, and red pepper flakes to taste. add frozen corn, saute until uniform in temperature. set aside. a batch of proto-veggie glop usually makes more than you can use for a single batch of enchiladas - to make a double batch of enchiladas, use 2 small onions, 2 green peppers, 5 cloves of garlic, and just over 2 cups of frozen corn.

enchilada sauce:

1 small can (8 oz.) tomato sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

salt and cayenne pepper to taste

mix. use 8 oz. of water to rinse can, mix into sauce to thin (really, the thinner, the better). set aside.

assembly:

1 package (8) large tortillas, each cut in half

1 can (vegetarian) refried beans

1 batch proto-vegetable glop

8 or so oz. cheddar cheese, grated

1 batch enchilada sauce

cover the bottom of a 9x13 inch baking dish lightly with enchilada sauce. spread a tablespoon or so of refried beans on a half a tortilla, add a largeish spoonful of so of veggie glop, a sprinkling of cheese, and roll up into a tube. place in the baking dish seam-side down. repeat until all tortilla pieces have been used up. pour the rest of the enchilada sauce over the pan, making sure to cover all enchiladas. sprinkle with cheese. bake at 350 for about 20 minutes or until bubbly and delicious.

serve hot, or cold for breakfast.

variations:

add some ground beef into the veggie glop instead of the corn.

chicken might be good, too.