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Receta Bean Corn Enchiladas
by Global Cookbook

Bean Corn Enchiladas
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Ingredientes

  • 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

Direcciones

  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.