Black Bean Enchiladas with Tomato Salsa
INGREDIENTS:
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)
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.
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.