Three Bean Enchiladas Recipe

Sort and wash beans. Place in a Dutch oven and cover with water 2 inches above beans. Bring to a boil, cover, and cook 2 minutes.

Remove from heat and let stand one hour. Drain beans and return to Dutch oven. Add 6 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans, reserving 1/4 cup cooking liquid. Position knife blade in food processor bowl.

Drop garlic through food chute with processor running and process about 3 second or until minced. Add onion; pulse 3 times or until coarsely chopped. Add reserved 1/4 cup cooking liquid, beans, chiles, and next 3 ingredients. Pulse 3 times or until mixture is chunky.

Cook enchilada sauce in a small skillet over low heat until thoroughly heated. Dip each tortilla in warm sauce to soften. Spoon about 1/3 cup bean mixture down center of each tortilla. Roll up tortillas and place, seam sides down, in a 13x9x2-inch baking dish coated with cooking spray. Pour remaining sauce evenly over enchiladas. Cover and bake at 350F for 20 minutes or until enchiladas are thoroughly heated. Top with cheese; bake, uncovered, an additional 5 minutes or until cheese is melted.