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.

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