Black Bean & Cream Cheese Enchiladas
1 1/2 cups dried black beans (sometimes called turtle beans)
2 medium onions, diced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon ground cumin
2 bay leaves
1/2 teaspoon salt
1-2 300g jars BBCC SALSA PICANTE SPICY OR MILD
8 flour tortillas
250 g whipped cream cheese (regular or lite)
1/4 cup chopped fresh chillies (optional)
1 1/2 cups shredded tasty cheese
1/2 cup finely sliced green onions
guacamole, sour cream, coriander
Cover the beans with water and soak overnight (or bring to the boil, turn off heat and soak for 1 hour). Drain water from the beans, cover with fresh water and add onions, garlic, oregano, cumin, bay leaves and salt. Cover the pan, bring to the boil and then reduce heat to a simmer. Cook beans 1 hour or until tender, adding additional water as needed and stirring occasionally. Discard bay leaves. Mash about 1/4 of the beans and stir into remaining beans. Cool mixture.
In a rectangular baking dish, spread a small amount of salsa over the bottom.
Heat flour tortillas on both sides on an electric or gas burner just until softened.
(They can also be softened in the microwave or in an oven). Stack on a plate.
To assemble enchiladas, spoon 2 generous tablespoons bean mixture down the center of the tortilla. Place a few dollops of cream cheese over the beans.
Fold top and bottom edges of tortilla over filling and then roll to form a packet.
Place seamside down in the baking dish. When all tortillas are filled, spoon remaining salsa over all to cover. Sprinkle with shredded cheese and green onions.
Bake at 180 for 20-25 minutes or until hot and bubbly. Serve with a garnish of guacamole, sour cream, fresh coriander and additional salsa if desired.