Instructions:
Yield: 6 servings
1 T Olive oil 1 md Onion, finely chopped 1 md Green bell pepper, cored, Seeded, finely chopped 3 lg Cloves garlic, crushed 1 ts Chili powder 1 ts Cumin, ground 1 ts Oregano 2 cn (15z) pinto beans, drained And rinsed 3/4 c Corn kernels 1/2 c Vegetable broth 3 T Cilantro, finely chopped, Or substitute parsley 1/4 ts Black pepper 1/4 ts Salt Non stick cooking spray 12 x 6 inch corn tortillas Heated according to package Directions Enchilada sauce (see recipe) Salsa Verde (see recipe) 1/4 c Nonfat or light sour cream Optional
In 12 inch nonstick skillet over medium heat, heat oil, add onion, green pepper, garlic, and cook 3 to 4 minutes until softened. Add chili 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 350 degrees, 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 thru. Serve immediately, accompanied by sour cream, if desired, and any remaining sauce. Per serving: (with 2 T of either sauce, and without sour cream: 549 cal (26%

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