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Recipe for dehydrated enchilada filling

My husband and I tried a new recipe for trail food this last weekend.
We enjoyed it so thought we would pass it along.  It is a very flexible
recipe, so you should add things you like and take out what you don't
like.  The key is the spices.  I particularly like the cumin and garlic.

Black Bean Enchilada Filling

1 small to medium onion, chopped
4-5 garlic cloves, minced
4 cups chopped, seeded tomatoes (use a meaty kind like romas or beefsteak)
1 large green bell pepper, chopped
1 15oz. can Black Beans, rinsed
1 4oz. can chopped green chilies (actually you can use which ever chile you
           like, fresh or canned.  I just hate chopping fresh chiles!)
1Tbl. lime juice 
1 Tbl. ground cumin
1 or 2 tsp. chili powder
1 Tbl. dried cilantro or about a 1/4 cup of fresh cilantro

Spray a microwave safe dish, e.g.  2 qt.  casserole dish, with cooking
spray and add garlic and onions.  Sautee in microwave for about 6
minutes on high, stirring every 2 minutes.  Add all other ingredients
and cook on high for about 8 minutes, stirring 1 or 2 times.  Spread
mixture on fruit leather trays of dehydrator.  Dry at 135 degrees until
everything is dry about 12 hours (the bell pepper seemed to take the
longest).  Re-hydrate by boiling about 2 1/2 cups of water and then stir
in the dried mix.  Cook (simmer if possible) for a few minutes until
beans aren't crunchy any more.  You may need to add a little more water.
Fill tortillas with filling.  You can warm the tortillas by holding them
above the stove flame.


 Michele DeCroix              Dept. of Mechanical & Aerospace Engineering
 Graduate Student             Box 7910
 Mechanical Engineering       North Carolina State University
 (919)515-2365                Raleigh, NC 27695-7910
 mrdecroi@eos.ncsu.edu        http://www.ncsu.edu