Black Bean and Vegetable Enchiladas

3 cups dried black beans
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup julienned green bell pepper
1 cup julienned red bell pepper
1 cup julienned onion
1 cup julienned carrots
1 tablespoon fajita seasoning
2 tablespoons chopped cilantro
1 tablespoon ground cumin
1 tablespoon lemon juice
2 cups chopped green onions
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
12 (8-inch) flour tortillas
2 cups tomato sauce*
1 cup salsa
1 tablespoon chopped fresh oregano
1 cup sour cream
1 cup guacamole

*To prepare tomato sauce: Melt 2 tablespoons margarine over medium high heat. Stir in 1/2 cup chopped onion and 3/4 minced garlic; cook until onion is tender. Stir in 4 cups diced canned tomatoes, 1/4 cup chopped fresh basil, 1/4 teaspoon dried oregano leaves, 2 bay leaves, and a pinch of sugar. Reduce heat to low; simmer 20 minutes, stirring occasionally. Remove bay leaves. Makes 4 cups.

Cover beans with cold water; let stand overnight. Drain; place beans in medium saucepan. Cover with 2 quarts of water. Bring to a boil; reduce heat to low. Season with salt. Simmer 45 minutes or until cooked through; drain. Heat oven to 350 degrees F.

Heat oil in large skillet; add garlic, cook until softened. Add green peppers, red peppers, onions, and carrots. Cook until tender. Stir in fajita seasoning, cilantro, cumin and lemon juice; mix well. Divide cooked beans in half. Mash one half; add to vegetables. Add to remaining beans, green onions and 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Divide filling onto tortillas. Fold 2 sides toward filling; roll up. Combine tomato sauce, salsa and oregano; pour over enchiladas. Sprinkle with remaining cheese. Bake 30 minutes or until heated through and cheese is melted.

Serve with sour cream and guacamole.

6 servings