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Black Bean Enchiladas


9 ounces black beans, soaked overnight
2 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaf
1/2 teaspoon salt
1 1/2 cups picante sauce, approximately
8 10 inch flour tortilla
8 ounces cream cheese, sliced into 8 slices
6 ounces Monterey Jack cheese, shredded

Serving Size : 4

Drain beans; add enough water to cover, plus onions, garlic, seasonings, bay leaves, salt and pepper. Bring to a boil, cover, reduce heat and simmer 1 hour til tender, checking for enough liquid. Discard bay leaves. Mash about 1/4 beans against side of pot, and stir together. Fill tortillas with mixture and a slice of cream cheese. Roll and top with picante sauce and jack cheese. Bake at 350F 20-25 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.