MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean Enchiladas
Categories: Mexican, Vegetarian
Yield: 6 Servings

1 1/2 c Uncooked black beans
6 c Water
2 tb Sunflower oil
3/4 c Onion (1 lg);
- finely chopped
3/4 c Carrot; (1); finely diced
1 ts Basil
1 ts Oregano
5 cl Garlic (1 tb); up to 6 cl,
- minced
3/4 c Green pepper (1 md);
- finely chopped
1/2 ts Ground cumin
1/4 ts Ground coriander
1 Dried chili pepper; crumbled
- -OR-
1 Fresh Jalapeño pepper;
- minced
1 1/2 ts Salt
12 Corn tortillas
1 1/2 c Salsa
2 1/2 c Jalapeño pepper Jack
- cheese; grated
Sour cream

Soak beans in a 2 qt saucepan for 8 hours. Bring to a boil and simmer,
covered, 1-1/4 hours or more, until tender. Drain excess water.

Heat 1 tb oil in a 10" frying pan and sauté the onions, carrots,
basil, oregano, and garlic. After a few minutes, add peppers, spices,
chili pepper, and salt. Continue to cook until vegetables are tender
but not overcooked. Add vegetables to beans.

Preheat oven to 375°F. Brush each tortilla with oil and salsa
lightly on both sides. Set aside remaining salsa. Spread out on a
cookie sheet. Bake just a few minutes until tender and soft, not
crisp.

Put 1/3 cup bean mixture down middle of each tortilla, then a line of
cheese. You should have enough beans and cheese to fill all 12
tortillas. Roll up and lay face down on a cookie sheet or in
individual baking dishes. Brush with salsa and bake approximately 7
to 10 minutes, until tender and cheese is melted. Serve with sour
cream on top and remaining salsa, if desired.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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