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2 cups black beans

2 tablespoons lemon juice

4 cloves garlic, peeled and mashed

3 cups brown rice, cooked

1 medium onion, finely chopped

2-4 small green chilies, hot or mild, seeded and finely chopped

1/4 teaspoon cayenne pepper

1 teaspoon oregano

2 teaspoons ground cumin

12 sprouted whole wheat tortillas

1/2 cup melted butter

3 cups red enchilada sauce for garnish

curtido for garnish

sliced avocado for garnish

First prepare Black Beans:

Take 2 cups black bean, lemon juice and cover with warm water. Leave in a warm place for 12-14 hours, depending on the size of the bean. Drain, Rinse, place in large pot and ass water to cover beans. Bring to a boil and skim off foam. Reduce heat and add all of garlic. Simmer, covered, for 4-8 hours. Check occasionally and add more water as necessary. Season with salt and pepper to taste.

Mix beans, rice, onions, chilies, and seasonings, Meanwhile, heat tortillas briefly in a heavy skillet and brush one side with melted butter. Place about 1/2 cup of the bean mixture in the center of each buttered side. Fold in sides before rolling up and brush outside with butter. May be individually wrapped in aluminum foil and frozen. (Remove foil before heating) Heat at 325 degrees in an oiled Pyrex dish until steaming. Serve with choice of garnishes.





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