Side Pannel
Red and Black Beans
Ingredients List
- 1 c Black beans -- soaked
- Overnight
- 1 c Red beans -- soaked
- Overnight
- 6 c Vegetable broth -- or water
- 2 c Tomatoes -- diced
- 1 lg Onion -- chopped
- 1 c Corn -- frozen
- 1 c Green bell pepper -- diced
- 1/2 c Red bell pepper -- diced
- 1 tb Garlic -- minced
- 2 ts Ground cumin
- 1/8 ts Red pepper flakes
- Black pepper
- Salt
- 12 Corn tortillas
Directions
Preheat oven at 350. In a large saucepan, combine the soaked beans and
vegetable stock. Bring to a boil, reduce the heat and simmer, covered, for
45 minutes or until the beans are tender. Add the tomatoes, onion, corn,
green pepper, red pepper, garlic, cumin and chili flakes. Simmer for 15
minutes. Season to taste with pepper and salt. Steam the corn tortillas
(the microwave works fine for this) until soft enough to roll without
breaking. Using a slotted spoon, fill each tortilla with a generous 1/2
cup of beans. Roll and place seam side down, in a nonstick baking dish.
Pour the beans and their sauce over the stuffed tortillas and bake for 15
minutes, or until bubbling hot.
vegetable stock. Bring to a boil, reduce the heat and simmer, covered, for
45 minutes or until the beans are tender. Add the tomatoes, onion, corn,
green pepper, red pepper, garlic, cumin and chili flakes. Simmer for 15
minutes. Season to taste with pepper and salt. Steam the corn tortillas
(the microwave works fine for this) until soft enough to roll without
breaking. Using a slotted spoon, fill each tortilla with a generous 1/2
cup of beans. Roll and place seam side down, in a nonstick baking dish.
Pour the beans and their sauce over the stuffed tortillas and bake for 15
minutes, or until bubbling hot.
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