Title: Black bean enchiladas
 Categories: Vegetable
      Yield: 8 Servings
 
      1 c  Black beans
      1 c  Red beans (or use all black
           -beans; or 1/3 red, black &
           -pintos); soaked overnight
      6 c  Water or vegetable stock
      1    Bay leaf
      2 c  Fresh tomatoes; chopped
      1 lg Onion; chopped
      1 cn (small) corn
      1 c  Diced poblanos
      1 c  Diced red bell pepper (or
           -yellow or both)
           Lots and lots of chopped
           -garlic
      2 ts Cumin
      4    Serranos
           Salt to taste
      1    Bunch fresh cilantro;
           -chopped (or parsley)
 
   In a big pot, combine the beans, water, and bay leaf.  Bring to boil,
  reduce heat and simmer for an hour or so until tender.  Add the
  tomatoes, onion, corn, peppers, garlic, cumin and chiles.  Simmer for
  15 minutes, add the cilantro.
  
   Take flour tortillas (or corn, but dip them in some stock to soften,
  or nuke them), fill with 1/2 cup of the beans and roll, placing seam
  side down in a dish. Nuke (or bake) until hot. Pour more beans over,
  and tomatillo salsa, garnish with sour cream.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe