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| Home -> [Cereals, Entrees] -> [Bean-corn enchiladas Recipe] |
Bean-corn enchiladas
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Cereals, Entrees |
Rating: |
0 |
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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 |
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Procedures:
| 1 | 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. | | 2 | Add the sauteed preheat the oven to 375 degrees. | | 3 | Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the microwave on high for 1 minute. | | 4 | Dip the tortillas in heated enchilada sauce, being careful not to soak them. | | 5 | Spoon about ?cup of the bean mixture on each, and roll up. | | 6 | Place on a nonstick 13 x 9-inch baking dish, seam side down. | | 7 | Bake for 15 minutes, or until bubbly. | | 8 | Remove from the oven and cover with the remaining sauce. | | 9 | Garnish with cilantro. | | 10 | Serve at once |
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