Vegetarian Enchilada Style Burritos

Vegetarian Enchilada Style Burritos

1 cup dry black beans, soaked overnight and cooked
1 15 oz can whole kernel corn, drained
1 14.5 oz can diced tomatoes, undrained
1 cup brown rice, cooked
1/2 cup salsa
1/2 cumin
Flour tortillas
1 can green enchilada sauce
Grated cheddar cheese

Mix first 6 ingredients.  Spray 9X13 pan with cooking spray.  Fill flour tortillas with bean/rice mixture and grated cheese.  Top with enchilada sauce and more grated cheese.  Bake at 350 degrees for 25 minutes.

Spicy Black Bean Soup

Spicy Black Bean Soup

1 C dry black beans, soaked overnight
6 slices of bacon, cut into small pieces
Half an onion, chopped
2 cloves garlic, minced
2 C chicken broth
14.5 oz can diced tomatoes
7 oz can diced green chilis
1 Tbsp ketchup
1 tsp Worcestershire sauce
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste
lime juice

Toppings:
cilantro, chopped
grated cheddar cheese
sour cream
green onions, chopping
flour tortillas for dipping

Soak beans overnight.  Put all ingredients from beans through the salt and pepper into slow cooker, and cook on Low for 10 to 12 hours.  Add lime juice and toppings just before serving.

Boston Baked Beans

Boston Baked Beans

2 C dry pinto beans
1/4 lb bacon, chopped
1 onion, finely diced
1/4 C brown sugar, packed
1 tsp dry mustard
1/3 C molasses
2 qt water
1/2 tsp salt

Combine all ingredients in slow cooker.  Cook on high 6 to 8 hours or low 10 to 12 hours or until beans are tender.