Enchiladas with \"refried\" beans & 2 sauces

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 medium Onion -- finely chopped
1 medium Green bell pepper -- finely
Chopped
3 Cloves garlic -- crushed
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried oregano
2 15 oz
Rinsed and drained
¾ cup Frozen corn kernels --
Thawed
½ cup Vegetable broth
3 tablespoons Cilantro -- finely chopped
¼ teaspoon Salt
¼ teaspoon Black pepper
Mazola no-stick cooking
Spray
12 6 inch
¼ cup Sour cream, light
Pinto beans, canned --
Corn tortillas -- warmed

Directions

In 12" skillet over medium heat, heat oil; add onion, green pepper, and garlic; cook 3 to 4 minutes until softened. Add chili powder, cumin and oregano; cook and stir 1 minute. To mixture in skillet add beans, corn, broth, cliantro, salt & pepper; bring to boil, stirring.

Reduce heat to medium-low; cook 5 to 10 minutes, stirring occasionally until most of liquid has been absorbed. Meanwhile, heat overn to 350F; spray 12x8x2" baking dish wih no-stick cooking spray.

Remove skillet from heat; using back of spoon, mash half or all of beans, depending on texture desired. Place one warm tortilla flat on work surface; spoon 3 to 4 tablespoons bean mixture down center, roll up.

Repeat procedure with remining tortillas and bean mixture, placing each enchilada as if it is rolled in prepared baking dish. Spoon Salsa Verde or Red Enchilada Sauce over enchiladas; bake 15 to 20 minutes to heat through. Serve immediately accompanied by sour cream, if desired, and any remaining sauce.

Recipe By : Redbook - May 1994 From: El Charro Cafe Favorite Recipes

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