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1
In a large saucepan over high heat, combine the beans and water and bring to a boil.
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2
Reduce the heat to medium and cook for 1 1/2 hrs, skimming away the gray foam which appears.
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3
Drain well.
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4
Preheat an oven to 350iF.
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5
Coat a 13-by-9-inch baking dish with nonstick cooking spray.
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6
In a large nonstick frying pan over medium heat, heat the oil.
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7
Add in the onion and garlic and saute/fry for 3 min.
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8
Add in the chili pwdr and cumin and saute/fry for 1 minute.
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9
Add in half of the tomatoes and the corn, chiles, salt and pepper and simmer for 1 minute.
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10
Wrap the tortillas in aluminum foil and hot in the oven for 5 min.
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11
In a food processor with the metal blade, combine the beans and lowfat sour cream and process till smooth.
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12
Add in to the frying pan and cook till the beans are hot, about 3 min.
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13
Divide the bean mix among the tortillas.
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14
Roll and place seam side down in the prepared dish.
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15
Top with the remaining tomatoes and the cheese.
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16
Cover with aluminum foil and bake till the cheese melts, about 20 min.
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17
To serve, divide among 4 individual plates.
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18
Top each with an equal amount of the Tomato Salsa.
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19
Tomato Salsa In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice, salt and pepper.
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20
Stir to mix well.
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21
Cover and chill till serving.
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22
One serving is 1/2 c..
