Bean-corn enchiladas

 
                            BEAN-CORN ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Green pepper -- chopped
      1/2   c            Scallions -- chopped
      1/3   c            Water
    2       c            Cooked pinto beans
    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 recipe
                         Sev. sprigs fresh cilantro
 
   Saute the green pepper and scallion in the water until
   softened, about 5 mi
   
    Mix the beans, corn, chilies, garlic, and cumin in a
   bowl. Add the sauteed
   
    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.
  
 
 
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