3 Bean Enchiladas

• 1/2 c. dried kidney beans
• 1/2 c. dried navy beans
• 1/2 c. dried pinto beans
• 6 c. water
• 1/2 tsp. salt
• 1/2 c. chopped onion
• 2 cloves garlic
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1 (4 oz.) can chopped green chiles (undrained)
• 12 (6-inch) corn tortillas
• vegetable cooking spray
• 1 (10 oz.) can commercial enchilada sauce
• 40% less fat Monterey Jack cheese

1. Sort and wash beans.
2. Place in a Dutch oven.
3. Cover with water 2 inches above beans and bring to a boil; cover and cook 2 minutes. Remove from heat; let stand one hour.
4. Drain beans; return to Dutch oven.
5. Add 6 cups water and 1/2 teaspoon salt.
6. Bring to a boil; cover.
7. Reduce heat and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup).
8. Place beans in container of an electric blender or food processor; add reserved 1/4 cup liquid, onion and next 5 ingredients.
9. Process 5 seconds or until mixture is chunky.
10. Brush tortillas with water.
11. Divide bean mixture among tortillas.
12. Roll up; place seam side down in a 12 x 8 x 2-inch baking dish coated with cooking spray.
13. Pour enchilada sauce over tortillas.
14. Cover and bake at 350u0b0 for 20 minutes.
15. Top with cheese and bake, uncovered, 5 minutes.
16. Yield:
17. 12 servings (177 calories per enchilada), each containing 9.8 grams protein, 2.1 grams fat, 31.5 grams carbohydrate, 4.5 grams fiber, 2 milligrams cholesterol, 233 milligrams sodium and 136 milligrams calcium.

kidney beans, beans, pinto beans, water, salt, onion, garlic, chili powder, ground cumin, salt, green chiles, corn tortillas, vegetable cooking spray, enchilada sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002501 (may not work)