Black Bean Enchiladas
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 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) |
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