|Pink beans||3 Pound (small size)|
|Meat stock/Bouillon||6 Quart|
|Ham bone||1 Medium|
|Water||1 Cup (16 tbs)|
|Bacon||1 Pound, chopped and sliced|
|Garlic||8 Clove (40 gm), minced|
|Onion||3⁄4 Cup (12 tbs), finely chopped|
|Ground lean chuck||3 Pound|
|Link sausages||1 Pound (1 package)|
|Chopped mushrooms||3 Cup (48 tbs)|
|Solid pack tomatoes||6 Cup (96 tbs), broken|
|Tomato paste||12 Ounce (2 cans, 6 ounce each)|
|Spanish tomato sauce||16 Ounce (2 cans, 8 ounce each)|
|Oregano||1 1⁄2 Teaspoon|
|Salt||2 Tablespoon (adjust quantity as per taste)|
|Ground cumin||2 Teaspoon|
|Chili con carne seasoning||2 Tablespoon|
1. Preheat oven to 350°.
2. In a dish, combine beans and water. Soak overnight
3. Place the dish over heat and cook beans in soaking water for 1 to 2 hours, or until tender.
4. Drain excess water.
5. In a large bowl mash the cooked beans.
6. Insert onion, peppers, garlic salt, salt, and 2 tablespoons enchilada sauce to it.
7. Mix the mixture well.
8. In the bottom of an 8 by 12-inch baking dish, spread 1/4 cup enchilada sauce.
9. Soften each tortilla in hot oil and drain on paper towels.
10. Place a spoonful of bean mixture on tortilla and roll up.
11. In baking dish place the roll ups, seam side down.
12. Pour remaining sauce evenly over tortillas.
13. Sprinkle cheese over it.
14. Place it in oven and bake for 20 minutes, or until cheese is bubbly.
15. Serve Bean Enchiladas hot with green onions or pass sour cream topping, if desired.