| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Dutch |
Veg07 |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Dried kidney beans |
| 1/2 |
c |
Dried navy beans |
| 1/2 |
c |
Dried pinto beans |
| 6 |
c |
Water |
| 2 |
|
Cloves garlic |
| 1 |
sm |
Onion; quartered |
| 1 |
|
4.5 oz can chopped green chiles; undrained |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 2 |
|
10 oz cans enchilada sauce |
| 12 |
|
6 inch corn tortillas |
|
|
Vegetable cooking spray |
| 1 |
c |
Shredded Monterey jack cheese |
INSTRUCTIONS
Sort and wash beans. Place in a Dutch oven and cover with water 2 inches
above beans. Bring to a boil, cover, and cook 2 minutes. Remove from heat
and let stand one hour.
Drain beans and return to Dutch oven. Add 6 cups water; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain
beans, reserving 1/4 cup cooking liquid.
Position knife blade in food processor bowl. Drop garlic through food chute
with processor running and process about 3 second or until minced. Add
onion; pulse 3 times or until coarsely chopped. Add reserved 1/4 cup
cooking liquid, beans, chiles, and next 3 ingredients. Pulse 3 times or
until mixture is chunky.
Cook enchilada sauce in a small skillet over low heat until thoroughly
heated. Dip each tortilla in warm sauce to soften. Spoon about 1/3 cup bean
mixture down center of each tortilla. Roll up tortillas and place, seam
sides down, in a 13x9x2-inch baking dish coated with cooking spray. Pour
remaining sauce evenly over enchiladas.
Cover and bake at 350 _ for 20 minutes or until enchiladas are thoroughly
heated. Top with cheese; bake, uncovered, an additional 5 minutes or until
cheese is melted.
Recipe by: Southern Living
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