Recipe#12506

Title: Black Bean Enchiladas

Newsgroups: rec.food.recipes 
 Subject: Black Bean Enchiladas 
 Date: Tue, 18 Jan 1994 08:22:00 GMT 
 Message-ID: <2lsb2n$h0i@sugar.NeoSoft.COM> 

1 cup black beans
 1 cup red beans (or all black beans, or red, black and pinto), soaked overnight
 6 cups water or veg stock
 1 bay leaf
 2 cups fresh tomatoes, chopped
 1 large onion, chopped
 1 small can corn
 1 cup diced poblanos
 1 cup diced red bell pepper (or yellow or both)
 lots and lots of chopped garlic
 2 teaspoons cumin
 4 chopped 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 microwave them), fill with 1/2 cup of the beans and roll, placing
 seam side down in a dish.  Microwave or bake until hot.  Pour more
 beans over, and tomatillo salsa, garnish with sour cream.
 Low Fat Red & Black Beans
 1 cup black beans, soaked overnight
 1 cup red beans, soaked overnight
 6 cups vegetable stock (I used water)
 1 bay leaf
 2 cups tomatoes, diced
 1 large onion, chopped
 1 cup corn kernels 
 1 cup diced poblano peppers 
 1/2 cup diced red bell pepper (used a whole pepper)
 2 ounces smoked tofu 
 5 to 6 cloves garlic 
 2 teaspoons ground cumin
 3 to 4 serranos, chopped
 Freshly ground black pepper
 Salt
 12 corn tortillas 
 Fresh chopped cilantro
 Tomatillo Sauce
 In a large saucepan, combine the soaked beans, vegetable stock and bay
 leaf.  Bring to a boil, reduce the heat and simmer, covered, for 45 minutes,
 or until the beans are tender.  Add the tomatoes, onion, corn, green pepper,
 red pepper, tofu, garlic, cumin and chili flakes.  Simmer for 15 minutes.
 Season to taste with pepper and salt.
 Preheat the oven to 350F.
 Steam the corn tortillas (the microwave works fine for this) until soft
 enough to roll without breaking.  Using a slotted spoon, fill each tortilla
 with a generous 1/2 cup of beans.  Roll and place seam side down, in a
 nonstick baking dish.  Pour the beans and their sauce over the stuffed
 tortillas and bake for 15 minutes, or until bubbling hot.  Garnish with
 the cilantro and serve with tomatillo sauce.
 Tomatillo Sauce
 1 pound fresh tomatillos, husked
 1 cup chopped onion
 1 cup vegetable stock
 4 teaspoons minced garlic
 1 tablespoon minced serrano chili
 1/4 teaspoon cider vinigar
 pinch of ground cumin
 pinch of sugar
 1/2 cup chopped fresh cilantro
 salt
 Preheat the oven to 350F.
 On a parchment lined baking sheet, roast the tomatillos for 30
 minutes (I microwaved them) or until very soft, but not split.
 Coarsely chop them.
 In a large saucepan, combine the tomatillos, onion, vegetables
 stock, garlic, chili, vinegar, cumin and sugar.  Bring to a boil.
 Reduce the heat and simmer, covered, for 20 minutes.  Add the
 chopped cilantro and transfer to a blender or food processor.
 Puree until smooth.  Season to taste.