Recipe Archives->Vegetarian->Bean Enchiladas 02

Low Fat Red & Black Beans 

1 cup black beans, soaked overnight
1 cup red beans, soaked overnight
6 cups vegetable stock
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.

Printable version: bean-enchiladas02.txt.