| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Main dishes, Legumes, Vegetarian, Vegan, Eat-lf mail |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Green pepper; chopped |
| 1/2 |
c |
Scallions; chopped |
| 1/3 |
c |
Water |
| 2 |
c |
Pinto beans; cooked |
| 1 |
c |
Corn kernels; frozen |
| 3 |
ts |
Green chiles; diced (canned) |
| 2 |
ts |
Garlic; minced |
| 2 |
ts |
Ground cumin |
| 16 |
|
Corn tortillas |
| 1 |
|
Enchilada sauce; see recipe |
|
|
Sev sprigs fresh cilantro |
INSTRUCTIONS
Saute the green pepper and scallion in the water until softened, about 5
minutes.
Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed
vegetables. Mix well.
Preheat the oven to 375 degrees.
Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the
microwave on high for 1 minute. Dip the tortillas in heated Enchilada
Sauce, being careful not to soak them. Spoon about 1/4 cup of the bean
mixture on each, and roll up.
Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15
minutes, or until bubbly. Remove from the oven and cover with the remaining
sauce. Garnish with cilantro. Serve at once. Posted Lu 3/98.
Recipe by: New McDougall Cookbook (Ann Miner)
Posted to recipelu-digest by badams <adamsfmle@sprintmail.com> on Mar 11,
1998
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