Enchiladas With Refried Beans And Two Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 tablespoon	15ml	Green bell pepper - cored, seeded, (medium) finely chopped
3		Garlic - crushed
1 teaspoon	5ml	Chile powder
1 teaspoon	5ml	Cumin - ground
1 teaspoon	5ml	Oregano
2		Pinto beans - drained and rinsed (15oz)
3/4 cup	46g / 1.6oz	Corn kernels
1/2 cup	118ml	Vegetable broth
3 tablespoons	45ml	Cilantro - finely chopped, or
		Substitute parsley
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	Salsa verde (see recipe)
		Nonfat or light sour cream Optional
		Enchilada sauce (see recipe)
12		Corn tortillas 6 inch diameter

Recipe Instructions

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.

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.

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

Source:
Beyond the Moon Cookbook

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