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BEAN-CORN ENCHILADAS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
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1/2 c Green pepper -- chopped
1/2 c Scallions -- chopped
1/3 c Water
2 c Cooked pinto beans
1 c Corn kernels -- frozen
3 ts Green chiles -- diced (canned)
2 ts Garlic -- minced
2 ts Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
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.
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