Bean-Corn Enchiladas

Title:
Bean-Corn Enchiladas

Yield:
8 Servings

Categories:
Main
Dishes,
Legumes,
Vegetarian,
Vegan




Ingredients:





   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






 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.


 


 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. Posted Lu 3/98.


 


 Recipe by: New McDougall Cookbook (Ann Miner)


 


 Posted to recipelu-digest by badams 
on Mar 11,


 1998