Black bean enchiladas
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35636. Report a problem with this recipe.
Title: Black bean enchiladas
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
2 ts Cumin
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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