~Black
Bean Enchiladas~
This entrée was always a favorite at our restaurant. I like serving it
for company meals because it is easy to prepare ahead. The black beans are
striking and it is a delicious and satisfying dish.
Whole wheat tortillas (corn can be used)
3 cups of soupy nicely seasoned black beans
4 cups millet prepared the day before (brown rice can be used, or a mixture
of the two)
3 onions, diced
4 carrots, grated
green onions, chopped
sesame oil
tamari sauce to taste
soy cheese - optional
Sauté diced onions in sesame oil. When the onions are transparent, add the
grated carrots and cook for a couple of minutes. Add the millet, a little
at a time, breaking up chunks with a fork that may be stuck together. Stir-fry
the mixture until the millet is warmed and fragrant. Add tamari to mixture
to taste. Spoon enough mixture on a tortilla to make a fat tortilla and roll
up tightly. Repeat until all the mixture has been used. Put in oblong Pyrex
baking dish. Pour the black beans on top of the enchiladas. Bake at 350 degrees
for 35 minutes. Sprinkle grated soy cheese on mixture, if desired, and top
with chopped green onions, and grated soy cheese, if desired.
