Name: Enchiladas with "Refried" Beans and 2 Sauces
Ingredients: 1 tb Vegetable oil; 1 md Onion -- finely chopped; 1 md Green bell pepper -- finely; Chopped; 3 Cloves garlic -- crushed; 1 ts Chili powder; 1 ts Ground cumin; 1 ts Dried oregano; 2 15 oz; Rinsed and drained; 3/4 c Frozen corn kernels --; Thawed; 1/2 c Vegetable broth; 3 tb Cilantro -- finely chopped; 1/4 ts Salt; 1/4 ts Black pepper; Mazola no-stick cooking; Spray; 12 6 inch; 1/4 c Sour cream, light; Pinto beans, canned --; Corn tortillas -- warmed

A good listener: 1. Blocks out possible distractions and is not easily distracted. 2. Concentrates (listening is work) and avoids mind drift. 3. Anticipates but does not assume (does not jump to conclusions). 4. Does not judge until comprehension is complete. 5. Recognizes his own predispositions, prejudices or biases toward the subject or speaker and attempts to re-evaluate his position (he listens objectively). 6. Does not dwell on unfamiliar vocabulary, but rather continues to work at listening and attempts to comprehend the main intent of the message.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains			4	Servings

INGREDIENTS

1	tb	Vegetable oil
1	md	Onion — finely chopped
1	md	Green bell pepper — finely
		Chopped
3		Cloves garlic — crushed
1	ts	Chili powder
1	ts	Ground cumin
1	ts	Dried oregano
2		15 oz
		Rinsed and drained
3/4	c	Frozen corn kernels —
		Thawed
1/2	c	Vegetable broth
3	tb	Cilantro — finely chopped
1/4	ts	Salt
1/4	ts	Black pepper
		Mazola no-stick cooking
		Spray
12		6 inch
1/4	c	Sour cream, light
		Pinto beans, canned —
		Corn tortillas — warmed

INSTRUCTIONS

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
medium-low; cook 5 to 10 minutes, stirring occasionally until most of
liquid has been absorbed. Meanwhile, heat overn to 350F; spray 12x8x2"
baking dish wih no-stick 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

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