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  • Bean Corn Enchiladas

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    Bean Corn Enchiladas
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Green pepper minced
    • 1/2 c. Scallions minced
    • 1/3 c. Water
    • 2 c. pinto beans cooked
    • 1 c. Corn kernels frzn
    • 3 tsp Green chiles diced (canned)
    • 2 tsp Garlic chopped
    • 2 tsp Grnd cumin
    • 16 x Corn tortillas
    • 1 x enchilada sauce see recipe Sev. sprigs fresh cilantro

    Directions

    1. Saute/fry the green pepper and scallion in the water till softened, about 5 min.
    2. Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add in the sauteed vegetables. Mix well.
    3. Preheat the oven to 375 degrees.
    4. Steam the tortilla for 1 min or possibly 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 c. of the bean mix on each, and roll up.
    5. Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15 min, or possibly till bubbly. Remove from the oven and cover with the remaining sauce. Garnish with cilantro. Serve at once.

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