Side Pannel
Bean-Corn Enchiladas
Bean-Corn Enchiladas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 1/2 c Green pepper; chopped
- 1/2 c Scallions; chopped
- 1/3 c Water
- 2 c Pinto beans; cooked
- 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; see recipe
- Sev sprigs fresh cilantro
Directions
Saute the green pepper and scallion in the water until softened, about 5
minutes.
Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
vegetables. Mix well.
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.
minutes.
Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
vegetables. Mix well.
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.
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