I'm pretty sure this recipe is based on one from VegWeb.
1 teaspoon cumin
1 teaspoon oregano
Tobasco to taste
most of a jar of enchilada sauce (we use Pace Medium, in the glass jar)
2 cans diced tomatoes, undrained
2 cans black beans, rinsed and drained
2 cans garbanzo beans, rinsed and drained
1 cup corn (optional)
Combine spices, sauce, tomatoes and beans and simmer for 15 mins. Stir in optional corn, cook 2 minutes. Serve on its own, with cheese sprinklings or with cornbread.
