Title: Chilaqules
Categories: Mexican, Breads, Muffins & r
Yield: 4 Servings

1 tb Olive oil
1 c Onions -- chopped
2 Garlic
2 c Carrots -- shredded
1 cn Kidney beans -- (16 oz)
1/2 c Tomato sauce
1/2 c Bell peppers -- chopped
1/2 ts Chili powder
3 lg Flour tortillas
1 c Cheddar cheese -- shredded
Cloves -- minced

Preheat oven at 400. Prepare a 2 quart casserole dish with cooking spray.
In a large skillet over medium high heat, warm oil. Add onions and garlic;
cook, stirring for 2 to 3 minutes, or until tender. Add carrots; cook for
2 minutes. Stir beans, tomato sauce, peppers and chili powder; bring to a
boil. Cook 5 minutes or until slightly thick. Scoop out 1/4 cup and set
aside. Place 1 tortilla in the bottom of the prepared dish. Top with half
vegetable mixture and 1/2 cup cheese. Add another tortilla, remaining
vegetables and remaining cheese. Top with final tortilla and reserved
vegetables. Bake for 15 to 20 minutes or until heated through.

Recipe By : New Vegetarian Cuisine

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip