Title: Three Bean Enchiladas
Categories: Veg07
Yield: 6 servings

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

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

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