Black Bean and Green Chili Enchiladas

I cooked this for Sunday dinner, adapting a bean recipe from Betty Crocker and using it in my normal enchilada recipe instead of meat.

In the crock pot combine:
8 oz dried black beans

I forgot to take a picture until we had already eaten some.

1/2 cup chopped onions
3/4 cup chopped bell pepper (red or green)
2 tsp chopped garlic (about 2 cloves)
1 bay leaf
1 cup diced tomatoes
2 1/2 cups water
2 tsp cumin
1 small can green chilis
1/2 tsp salt

 Cook over low heat for 6 hours or more
add 1 1/2 cup cooked rice (optional) and stir into the beans.

45 minutes before serving time get out:
10 corn tortillas
1 cup grated cheddar cheese (about 4 oz)
1 cup sour cream
1 can green chili enchilada sauce (28 oz or so)

Heat a skillet on medium heat.Pour enough of the green chili sauce in the bottom of a 9X13 casserole dish to cover the bottom. Put one tortilla on the dry skillet to heat for about a minute. Remove it and, using a hot pad to hold it, fill it with some of the bean mixture, sour cream, and cheese.  Roll in up and place it in the dish on top of the chili sauce, folded side down.  Repeat with all of the tortillas.  Pour the rest of the green chili sauce over the enchilada rolls and top with remaining cheese. Bake at 350 degrees for 30 minutes until heated through.  Serve with shredded lettuce.

This is a lot of work, but I really like enchiladas and it makes enough for us to have it for two meals.

Note: To make this low-fat and vegan, peal and grate 4 carrots. Stir fry until soft.  Substitute the carrots for the cheese and sour cream when assembling the enchiladas.  I was surprised how good the carrots taste in the enchiladas.  It also made this meal easier to digest since I wasn't mixing protein and dairy.