Black Bean Enchiladas
1 cup black beans
1 cup red beans (red, black and/or pinto), soaked overnight
6 cups water or veg stock
1 bay leaf
2 cups fresh tomatoes, chopped
1 large onion, chopped
1 small can corn
1 cup diced poblanos
1 cup diced red bell pepper (or yellow or both)
lots and lots of chopped garlic
2 teaspoons cumin
4 chopped 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 microwave them), fill with 1/2 cup of the beans and roll, placing
seam side down in a dish. Microwave or bake until hot. Pour more
beans over, and tomatillo salsa, garnish with sour cream.