We made this enchilada dish last week. It was quite labour intensive, because I had to cook up dried black beans, make corn tortillas, and make the enchilada sauce, cook some vegies and then ensemble and bake. I used a few different recipes but probably not worth sharing them because in addition to poisoning us it also didn't taste particularly nice. I thought everything was going to plan, until I served it and discovered that the black beans weren't cooked enough. When I tasted them I must have just tasted a few of the smaller or cooked ones as they were fine, but it was only noticeable once it was served. Toby and I ate a small piece each and then a few hours later started to get horrible stomach pain and nausea which unfortunately lasted for days. It can be quite serious too, particularly with red kidney beans, read more here. So make sure all of your dried beans are properly cooked before eating! I think we will be sticking to canned beans for a while.
The one good thing that did come out of the whole ideal was making dessert tortillas with the leftover tortillas:
1 T Margarine
1 t cinnamon
1 t sugar
2 Corn Tortillas
Sprinkle sugar and cinnamon on each side of the tortillas. Melt margarine and fry tortillas on both sides and then serve with ice cream.