Serve these enchiladas, 2 per person, with a side of pinto beans (recipe below), slivered lettuce or cabbage, avocado, creme fraiche or sour cream, diced or cherry tomatoes, extra salsa and a garnish of cilantro.
There are many theories surrounding the reduction of beans' gaseous qualities. To be safe, I follow all the rules: soaking the beans before cooking, cooking them with bay leaves and cumin, carrot and onion to absorb the gas-making properties (don't know if this is true or not,) keeping the beans only partially covered while cooking to allow gassy things to escape (ditto) and adding the salt towards the end of the cooking to prevent the beans from getting tough. In the end, though, my own theory is that simply cooking the beans thoroughly will prevent any unpleasantries, so I make sure they beans are super soft, almost to the falling-apart stage, when I turn off the heat.
Nutritional values are based on one of six servings.