Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion - finely chopped (medium)

  3. 1 tablespoon 15ml Green bell pepper - cored, seeded, (medium) finely chopped

  4. 3 Garlic - crushed

  5. 1 teaspoon 5ml Chile powder

  6. 1 teaspoon 5ml Cumin - ground

  7. 1 teaspoon 5ml Oregano

  8. 2 Pinto beans - drained and rinsed (15oz)

  9. 3/4 cup 46g / 1.6oz Corn kernels

  10. 1/2 cup 118ml Vegetable broth

  11. 3 tablespoons 45ml Cilantro - finely chopped, or Substitute parsley

  12. 1/4 teaspoon 1 1/3ml Black pepper

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1/4 cup 59ml Salsa verde (see recipe)

  15. Nonfat or light sour cream Optional

  16. Enchilada sauce (see recipe)

  17. 12 Corn tortillas

  18. 6 inch diameter

Instructions Jump to Ingredients ↑

  1. In 12 inch nonstick skillet over medium heat, heat oil, add onion, green pepper, garlic, and cook 3 to 4 minutes until softened. Add chile powder, cumin, oregano, cook and stir one minute. To mixture in skillet, add beans, corn, broth, cilantro, 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.

  2. Meanwhile, heat oven to 350F, spray 12x8x2 inch baking dish with non stick cooking spray. Remove skillet from heat, using back of spoon mash half of all the 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 remaining tortillas and bean mixture, placing each enchilada as it is rolled up in baking dish. Soon salsa verde and red enchilada sauce over enchiladas and bake for 15 to 20 minutes to heat through.

  3. Serve immediately, accompanied by sour cream, if desired, and any remaining sauce.


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