Recipe - Black Bean Enchiladas

1 cup Black beans
1 cup Red beans (or use all black
beans; or 1/3 red, black &
pintos); soaked overnight
6 cup Water or vegetable stock
1 Bay leaf
2 cup Fresh tomatoes; chopped
1 lg Onion; chopped
1 cn (small) corn
1 cup Diced poblanos
1 cup Diced red bell pepper (or
yellow or both)
Lots and lots of chopped
garlic
2 teaspoon 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 One half 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.

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