Bean & Corn Enchiladasenchiladas 0.50 cup green pepper; chopped 0.50 cup scallions; chopped 0.33 cup water 2.00 cup cooked pinto beans 1.00 cup corn kernels; frozen 3.00 teaspoon green chiles; diced (canned) 2.00 teaspoon garlic; minced 2.00 teaspoon ground cumin 16.00 corn tortillas 1.00 enchilada sauce recipe 1 sev. sprigs fresh cilantro 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 1/4 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. |
