2 T. butter
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)
Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.
Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.
(The Cooks Garden)