Black Bean and Vegetable Enchiladas

Yield: 6 servings; 4 cups tomato sauce

Ingredients

• 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

Instructions

1. * PrepareTomato 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.
2. 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.
3. 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.
4. Combine tomato sauce, salsa and oregano; pour over enchiladas. Sprinkle with remaining cheese.
5. Bake for 30 minutes or until heated through and cheese is melted.
6. Serve with sour cream and guacamole.