Red and black beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black beans; soaked overnigh |
| 1 | cup | Red beans; soaked overnight |
| 6 | cups | Vegetable broth; or water |
| 2 | cups | Tomatoes; diced |
| 1 | large | Onion; chopped |
| 1 | cup | Corn; frozen |
| 1 | cup | Green bell pepper; diced |
| ½ | cup | Red bell pepper; diced |
| 1 | tablespoon | Garlic; minced |
| 2 | teaspoons | Ground cumin |
| ⅛ | teaspoon | Red pepper flakes |
| Black pepper | ||
| Salt | ||
| 12 | Corn tortillas | |
Directions
Recipe by: Stephanie da Silva Preparation Time: 0:15 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 ½ 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.