Preparation:
Preheat oven to 375øF. Lightly spray a 9 by 13 inch baking pan;
set aside.
: Heat oil in a large nonstick skillet over medium heat. Add onion
and garlic; cook, stirring until translucent and soft, about 5
minutes. Add beans, tomato, canned chilies with juices, chili powder,
cumin, and tamari or soy sauce. Bring ot a boil, stirring
frequently. Lower heat, cover, and simmer 10 minutes. Uncover and
continue simmering about 5 minutes, or until liquid reduces and
mixture is firm and holds its shape. Season to taste with salt and
pepper. : Fill a medium bowl with warm water and dip tortillas to
soften. Place a tortilla in baking dish, spoon 2 heaping tablespoons
of filling down the center, and roll. Push filled tortilla to the
far end of dish. Continue dipping tortillas in water, draining,
filling, and rolling, placing the filled enchiladas in a single layer.
: Spoon sauce over rolls and scatter with cheddar cheese. Cover
dish with foil and bake 20 minutes, or until bubbly hot. Serve with
garnishes of sour cream, black olives, and scallions.
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