Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Dried kidney beans |
½ cup | Dried navy beans |
½ cup | Dried pinto beans |
6 cups | Water |
2 \N | Cloves garlic |
1 small | Onion; quartered |
1 \N | 4.5 oz can chopped green chiles; undrained |
1 teaspoon | Chili powder |
1 teaspoon | Ground cumin |
½ teaspoon | Salt |
2 \N | 10 oz cans enchilada sauce |
12 \N | 6 inch corn tortillas |
\N \N | Vegetable cooking spray |
1 cup | Shredded Monterey jack cheese |
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 ¼ 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 ¼ 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 ⅓ 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
Converted by MM_Buster v2.0l.