Black Bean Enchiladas

from The Greens Cookbook by Deborah Madison

3 cups Black Bean Chili
Tomatillo Sauce (about 3 cups--a double recipe)
1/2 cup canola oil
12 corn tortillas (don't use the smallest size, get medium sized ones)
6 ounces Muenster or Monterey Jack cheese, grated (I prefer muenster)
sprigs of cilantro, for garnish

Prepare the black bean chili and tomatillo sauce recipe variation which cooks the red onions.

Heat the oil in a large skillet until a tortilla will sizzle when it is put in. Lightly fry the tortillas on each side, about 20 - 30 seconds, not so long that they become crisp, and set them on paper toweling to drain.

Preheat oven to 400. Oil a 9-by-13 inch baking pan, and spread 1/2 cup of the sauce over the bottom. Put another 1/2 cup or so of the sauce aside. Coat each tortilla on both sides with the sauce; then put 1/2 cup of chili and a couple tablespoons of cheese in a strip down the middle of the tortilla, and roll the tortilla around the filling. Place them seam side down in the bakijng pan in a single layer. When they are all assumbled, brush the tops with the remaining sauce.

Bake the enchiladas until heated through, 15-20 minutes. Garnish with sprigs of cilantro, and serve with Salsa Picante, if desired.