Very Veggie Bean Enchiladas

Ingredients

• 2 cans (15-ounce) tomato sauce
• 1/2 green pepper, finely chopped
• 1 stalk celery, finely chopped
• 1/2 onion, chopped
• 1/8 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 dozen tortillas
• 3 tablespoons oil
• 1 onion, minced
• 1 green pepper, finely chopped
• 3 stalks celery, chopped
• 1 tablespoon dried parsley
• 2 cups zucchini, coarsely grated
• 2 cups green beans, chopped
• 1 tablespoon cornmeal
• 1 cup grated cheddar and/or jack cheese
• 2 cups cooked pinto, kidney, or other beans