Bean Enchiladas

These bean enchiladas are a perfect choice when cooking for meat eaters and vegetarians. Both will love the hearty flavor and beans are a good source of protein. This dish is loaded with complex carbohydrates. Using whole wheat tortilla shells increases the nutrition.

1 cup cooked or canned kidney beans
1 cup cooked or canned black beans
1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. cumin
1 tsp. tamari
1 Tbs. lemon juice
8 whole wheat or Ezekiel tortillas
Taco sauce, mild or hot
1/2 cup shredded cheddar cheese (vegans will need to use an alternate source)

Mash beans until smooth. You can use a potato masher, food processor or blender. Saute onion and garlic in a small amount of water until they begin to brown. Add spices, tamari, lemon juice and beans. Soften tortillas by dipping each one briefly into boiling water in a small skillet. Place about 1/3 - 1/2 cup of bean mixture on each tortilla and roll up. Place seam-side down in a casserole dish and cover with taco sauce. Sprinkle with cheese. Bake for 15 - 20 minutes at 350 or until cheese melts and sauce bubbles. Makes 4 servings.