I cooked the beans all day in the crockpot with a half an onion, chopped, 2 slices of cooked bacon & their drippings, and about 5 cups of water. (I did a quick soak in the morning by boiling the beans for about 10 min on the stove.)
Mixed the beans with some enchilada sauce and mozzarella cheese for the filling.
Cooked 11 tortillas in oil to soften and bring out the corn flavor (this batch I used Jalapeño Cilantro corn tortillas - they gave it a nice kick!) and set them aside on paper towels.
Filled each tortilla with 1/4 c o the bean mixture, rolled, and placed open side down in a 9x13 pan.
Top each enchilada with a little bit of sauce and then make a line of mozzarella cheese on top of all of the enchiladas. Cover with foil and bake for 20-30 min.
GREAT to make ahead so you can entertain for a while before eating. I timed it to be ready when our guest was to arrive at 6:30 but just turned off the oven and let them sit until we were ready to eat around 7 or so.
Another favorite in my recipe box!
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