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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
- Saute/fry the green pepper and scallion in the water till softened, about 5 min.
- Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add in the sauteed vegetables. Mix well.
- Preheat the oven to 375 degrees.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 155 | |
| Calories from Fat 15 | 10% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 266mg | 11% |
| Potassium 293mg | 8% |
| Total Carbs 30.67g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 1.73g | 1% |
| Protein 5.89g | 9% |
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