Recipe - Enchiladas With Refried Beans And 2 Sauces

1 tablespoon Vegetable oil
1 md Onion finely chopped
1 md Green bell pepper finely
Chopped
3 Cloves garlic crushed
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried oregano
2 15 oz
Rinsed and drained
Three fourths cup Frozen corn kernels
Thawed
One half cup Vegetable broth
3 tablespoon Cilantro finely chopped
One fourth teaspoon Salt
One fourth teaspoon Black pepper
Mazola nostick cooking
Spray
12 6 inch
One fourth cup 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
mediumlow; cook 5 to 10 minutes, stirring occasionally until most of
liquid has been absorbed. Meanwhile, heat overn to 350F; spray 12x8x2"
baking dish wih nostick 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip