* To prepare tomato sauce: Melt 2 tablespoons margarine over medium high
heat. Stir in 1/2 cup chopped onion and 3/4 minced garlic; cook until onion
is tender. Stir in 4 cups diced canned tomatoes, 1/4 cup chopped fresh basil,
1/4 teaspoon dried oregano leaves, 2 bay leaves, and a pinch of sugar. Reduce
heat to low; simmer 20 minutes, stirring occasionally. Remove bay leaves.
Cover beans with cold water; let stand overnight. Drain; place beans in
medium saucepan. Cover with 2 quarts of water. Bring to a boil; reduce heat
to low. Season with salt. Simmer 45 minutes or until cooked through; drain.
Heat oven to 350 degrees F.
Heat oil in large skillet; add garlic, cook until softened. Add green peppers,
red peppers, onions, and carrots. Cook until tender. Stir in fajita seasoning,
cilantro, cumin and lemon juice; mix well. Divide cooked beans in half. Mash
one half; add to vegetables. Add to remaining beans, green onions and 1/2 cup
Monterey Jack cheese and 1/2 cup Cheddar cheese. Divide filling onto tortillas.
Fold 2 sides toward filling; roll up.
Combine tomato sauce, salsa and oregano; pour over enchiladas. Sprinkle
with remaining cheese.
Bake for 30 minutes or until heated through and cheese is melted.