Preheat oven to 350 degrees. Saut onion, pepper, celery and parsley in oil. Add vegetables and cook, covered until tender. Add cornmeal, seasonings, and beans.
Place enchiladas in single layer in baking pan.
Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes. Puree vegetables and spices with 1 can tomato sauce in blender. Pour into pan and add second can of tomato sauce.