Bean-corn Enchiladas Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Green pepper, chopped
1/2 cup: Scallions, chopped
1/3 cup: Water,
2 cup: Cooked pinto beans,
1 cup: Corn kernels, frozen
3 tsp: Green chiles, diced (canned)
2 tsp: Garlic, minced
2 tsp: Ground cumin,
16: Corn tortillas,
1: Enchilada sauce recipe,
Sev. sprigs fresh cilantro,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp