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Red And Black Beans

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Beans, Legumes 8 Servings

INGREDIENTS

1 c Black beans, soaked
Overnight
1 c Red beans, soaked
Overnight
6 c Vegetable broth, or water
2 c Tomatoes, diced
1 Onion, chopped
1 c Corn, frozen
1 c Green bell pepper, diced
1/2 c Red bell pepper, diced
1 T Garlic, minced
2 t Ground cumin
1/8 t Red pepper flakes
Black pepper
Salt
12 Corn tortillas

INSTRUCTIONS

Preheat oven at 350.  In a large saucepan, combine the soaked beans
and vegetable stock.  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, garlic, cumin and
chili flakes.  Simmer for 15 minutes.  Season to taste with pepper  and
salt.  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.  Recipe By     : Stephanie da Silva  From:
Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26  +0100
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 1.8mg
Sodium: 504.3mg
Potassium: 398.2mg
Carbohydrates: 47.9g
Fiber: 4.8g
Sugar: 4.2g
Protein: 5.5g


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