1      16 oz. pkg    dried pinto beans
   2 1/2  cups          water
   1      large         onion
   3      cloves        garlic -- pressed
   2                    jalapeno peppers -- seeded & minced
   1                    bay leaf
   1      teaspoon      ground cumin
     3/4  teaspoon      salt
     1/2  teaspoon      pepper
     1/4  cup           Cheddar or Monterey Jack cheese (optional)
	  Place beans in a  Dutch oven and cover with water 2 inches above
     beans.  S
oak overnight; drain.  (For quicker method: Bring beans & water to a
boil in a 
saucepan; boil 1 minute, cover, remove from heat, and let stand one hour).
	  Bring beans, 2 1/2 cups of water, and next 4 ingredients to a
     boil in a Du
tch oven; cover, reduce heat, and simmer one hour or until tender  Remove
and d
iscard bay leaf.  Stir in ground cumin, salt, and pepper. 
     Sprinkle each serving with cheese, if desired.  
Enchiladas:  Mash beans and spread evenly on 12 6-inch flour or corn
tortillas.
    If desired, add cheese to each enchilada.  Roll up and place, seam side
  down,
  in a lightly greased 13x9-inch baking dish.  Top with commercial or
 homemade e
nchilada sauce and additional cheese, if desired.  Bake at 350 degrees for
20 m
inutes.  Top with salsa, sour cream, etc., if desired.