Not The Knowing One

Black beans:
1 lb dry black beans, soaked
1 medium white onion, minced
3 cloves garlic, minced
3 Serrano peppers, seeded and diced
1 tbs cumino
salt and pepper to taste

Saute the onion until soft with a bit of olive oil in a large dutch oven.  Add garlic and peppers and stir until softened.  Add beans to the pot and cover with water.  Add seasonings.  Bring to a boil and then reduce to a simmer for at least two hours until the beans soften.  Add hot water as necessary to keep the liquid level constant.  Adding cold water will split the beans and make the broth mealy.

Enchiladas:
2 cups prepared black beans with liquid (or canned)
28 oz can crushed tomatoes
8 oz canned hatch green chiles
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tbs cumin
3 tbs chili powder

Combine the above and simmer on medium until reduced to desired consistency.  It should be just thick enough to spoon over the casserole.

15 corn tortillas
½ cup canola oil
2 cups shredded colby jack cheese (I’m using reduced fat)
1 large white onion, diced

Dip each tortilla, one at a time in hot grease.  From the grease, place the tortilla on a surface lined with paper towel.  Blot the tortilla with additional paper towel. Move the tortilla into a 9X13 inch baking dish. Roll cheese and onions into corn tortillas. Place the roll seam side down in a baking dish. (Rubber gloves would help if your fingers aren’t made of asbestos)  Ladel the bean mixture over the enchiladas. Use only enough of the beans to cover the rolled enchillads liberaly.  Bake at 350ºF for about 15 minutes or until cheese melts. Top with additional shredded chesse and onions.  Bake until cheese topping melts.