Three bean enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried kidney beans |
| ½ | cup | Dried navy beans |
| ½ | cup | Dried pinto beans |
| 6 | cups | Water |
| 2 | Cloves garlic | |
| 1 | small | Onion; quartered |
| 1 | 4.5 oz can chopped green chiles; undrained | |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| 2 | 10 oz cans enchilada sauce | |
| 12 | 6 inch corn tortillas | |
| Vegetable cooking spray | ||
| 1 | cup | Shredded Monterey jack cheese |
Directions
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
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