Three Bean Enchiladas

6 servings

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Three Bean Enchiladas Ingredients

1/2 c Dried kidney beans	1 ts Chili powder
1/2 c Dried navy beans	1 ts Ground cumin
1/2 c Dried pinto beans	1/2 ts Salt
6 c Water	2 10 oz cans enchilada sauce
2 Cloves garlic	12 6 inch corn tortillas
1 sm Onion; quartered	Vegetable cooking spray
1 4.5 oz can chopped green	1 c Shredded Monterey jack

Instructions for Three Bean Enchiladas

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 Converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized