Bean-corn enchiladas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green pepper; chopped |
| ½ | cup | Scallions; chopped |
| ⅓ | cup | Water |
| 2 | cups | Cooked pinto beans |
| 1 | cup | Corn kernels; frozen |
| 3 | teaspoons | Green chiles; diced (canned) |
| 2 | teaspoons | Garlic; minced |
| 2 | teaspoons | Ground cumin |
| 16 | Corn tortillas | |
| 1 | Enchilada sauce recipe | |
| Sev. sprigs fresh cilantro | ||
Directions
Saute the green pepper and scallion in the water until softened, about 5 mi
Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
Preheat the oven to 375 degrees.
Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the microwave on high for 1 minute. Dip the tortillas in heated Enchilada Sauce, being careful not to soak them. Spoon about ¼ cup of the bean mixture on each, and roll up.
Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15 minutes, or until bubbly. Remove from the oven and cover with the remaining sauce. Garnish with cilantro. Serve at once.