We started the same way we start any other black bean recipe, by hydrating the beans and cooking them.
In a large skillet, then you saute a small onion, a small green pepper, mushrooms (which we excluded) and garlic. Add the black beans, some corn, green chilies, taco seasoning and cilantro, and saute for a few more minutes.
Then take some tortillas (the recipe calls for whole wheat, but we used a reduced-fat white brand that we like) and pour 1/2 of the mixture in each. Place each tortilla in a 9-inch by 13-inch baking pan. When all six are in, top with enchilada sauce (we also poured some on the bottom) and Mexican cheese blend.
After you back for 25 to 30 minutes uncovered, dinner is ready.
The meal was delicious, but we found we didn't cook our black beans long enough. They had a bit of an al dente to them, but it was OK. Overall, the recipe turned out well. Our green chilies -- jalapenos -- gave the enchiladas a real heat and the enchilada sauce helped keep the tortilla moist.
