found it! Mexican Black Beans Adapted from Recipe #179877 : 35 min : 15 min prep By: lazyme Jul 31, 2006 Good side dish to a Mexican entree. SERVES 6 (change servings and units) Ingredients 1 tablespoon olive oil 4 garlic cloves, finely chopped 1 large jalapeno, seeded and chopped 1/2 teaspoon ground cumin 2 (15 ounce) cans black beans, rinsed and drained 1 (14 1/2 ounce) can chicken broth fresh lime juice fresh cilantro, chopped 1 cup monterey jack cheese Directions 1Heat oil in heavy large saucepan over medium-high heat. 2Add garlic, chili and cumin and sauté 30 seconds. 3Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. 4Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. 5I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

I made them last night. I had the camera ready, but didn't take a photo because, like many of my dishes, they tasted WAY better then they looked! LOL Delicious, Thanks Ann! Even Tim cleaned his plate! I used one jalapeno and two anaheims as called for and the chili sauce was very flavorful but not overly hot. He loved it and so did I. I could only eat half of one, tho. It's a very large serving. Especially because I served with a side of Woodie's Mexican Black Beans which I have come to love! Jim, I have visited several areas of Mexico, too and I agree with your comments on the food. The best Mexican meal I ever had was in Monterrey. It was roasted chicken with a prickly pear cactus sauce at a restaurant calle Pollo El Palenque. Fabulous! Linda

petra, I'm a hot pepper wuss myself, although Elery loves them. This green sauce is more lime and tomatillo than hot pepper and the cheese moderates the heat nicely too. Lars, I like to keep bean dip on hand too, but Elery finds that it makes a good snack in the evening, so before I know it, it's gone! My habanero plants are doing well, but it's very nearly a miracle if any of them ripen before frost here. KatieC, I'd get twice as many tomatillos if I'd actually cover them or put them in a hoop house, my season is just barely long enough for the husks to fill..... Cathy, I always cooked when I travelled, although I don't travel nearly as much as you do. I can only eat out just so much, then I need to cook something, even if it's just eggs. Annie

Here's the recipe I've used for years. It's from Tyler Florence. It's easy and good. It's from his "Ultimate" series. Chicken Enchiladas with Roasted Tomatillo Chile Salsa, Beans and Rice Ingredients Roasted Tomatillo Chile Salsa: 1 pound tomatillos, husked (or, substitute canned out of season) 1 white onion, peeled, sliced, quartered or whole 4 garlic cloves 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup chopped cilantro leaves 1/2 lime, juiced Enchiladas: Extra-virgin olive oil 1/2 medium onion, diced 3 garlic cloves, chopped 1 1/2 teaspoon ground cumin 1/4 cup all-purpose flour 2 cups chicken stock, storebought is fine Chopped cilantro leaves 1 deli roasted chicken (about 3 pounds), boned, meat shredded (or, roast your own) Salt Freshly ground black pepper 10 large flour tortillas 1/2 pound Monterey Jack cheese, shredded 2 cups sour cream Chopped tomatoes and cilantro leaves, for garnish Spicy Black Beans, recipe follows Yellow Rice, recipe follows Directions: Preheat oven to 400 degrees F. For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired. Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. /tricia Here is a link that might be useful: Tyler Florence Ultimate Chicken Enchiladas w/Beans & Rice