Enchiladas with"refried" beans and 2 sauces

 
                ENCHILADAS WITH "REFRIED" BEANS AND 2 SAUCES
 
 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, cliantro, 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 overn 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.
   
   Recipe By     : Redbook - May 1994
   
   From: El Charro Cafe Favorite Recipes
  
 
 
                    - - - - - - - - - - - - - - - - - -