MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Enchiladas
 Categories: Mexican, Vegetarian
      Yield: 6 Servings
 
  1 1/2 c  Uncooked black beans
      6 c  Water
      2 tb Sunflower oil
    3/4 c  Onion (1 lg);
           - finely chopped
    3/4 c  Carrot; (1); finely diced
      1 ts Basil
      1 ts Oregano
      5 cl Garlic (1 tb); up to 6 cl,
           - minced
    3/4 c  Green pepper (1 md);
           - finely chopped
    1/2 ts Ground cumin
    1/4 ts Ground coriander
      1    Dried chili pepper; crumbled
           - -OR-
      1    Fresh Jalapeño pepper;
           - minced
  1 1/2 ts Salt
     12    Corn tortillas
  1 1/2 c  Salsa
  2 1/2 c  Jalapeño pepper Jack
           - cheese; grated
           Sour cream
 
  Soak beans in a 2 qt saucepan for 8 hours. Bring to a boil and simmer,
  covered, 1-1/4 hours or more, until tender. Drain excess water.
  
  Heat 1 tb oil in a 10" frying pan and sauté the onions, carrots,
  basil, oregano, and garlic. After a few minutes, add peppers, spices,
  chili pepper, and salt. Continue to cook until vegetables are tender
  but not overcooked. Add vegetables to beans.
  
  Preheat oven to 375°F. Brush each tortilla with oil and salsa
  lightly on both sides. Set aside remaining salsa. Spread out on a
  cookie sheet. Bake just a few minutes until tender and soft, not
  crisp.
  
  Put 1/3 cup bean mixture down middle of each tortilla, then a line of
  cheese. You should have enough beans and cheese to fill all 12
  tortillas. Roll up and lay face down on a cookie sheet or in
  individual baking dishes. Brush with salsa and bake approximately 7
  to 10 minutes, until tender and cheese is melted. Serve with sour
  cream on top and remaining salsa, if desired.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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