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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegan Eat-lf mail, Legumes, Main dishes, Vegan, Vegetarian 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 t Green chiles, diced canned
2 t Garlic, minced
2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 219.6mg
Potassium: 339.6mg
Carbohydrates: 38.6g
Fiber: 6.3g
Sugar: 1.6g
Protein: 6.6g


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