Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Vegetable oil
1 md Onion -- finely chopped
1 md Green bell pepper -- finely
Chopped
3 Cloves garlic -- crushed
1 t Chili powder
1 t Ground cumin
1 t Dried oregano
2 15 oz
Rinsed and drained
3/4 c Frozen corn kernels --
Thawed
1/2 c Vegetable broth
3 tb Cilantro -- finely chopped
1/4 ts Salt
1/4 ts Black pepper
Mazola no-stick cooking
Spray
12 6 inch
1/4 c Sour cream, light
Pinto beans, canned --
Corn tortillas -- warmed
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, cilantro, 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 oven 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.
