| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | cn | (16 oz.) black beans; rinsed and drained |
| 1 | cn | (16 oz.) whole kernel corn; drained |
| 1 | cn | (14 1/2 oz.) chili-style stewed tomatoes; drained |
| 1 | c | (4 oz.) shredded Cheddar cheese |
| 8 | Burrito-style flour tortillas | |
| 1/4 | c | Onion; finely chopped |
| 1/4 | c | Sweet red pepper; finely chopped, (optional) |
| 1 | tb | (to taste) jalapeno pepper; finely chopped (optional) (up to 2) |
| 1 | tb | Chopped cilantro; (optional) |
INSTRUCTIONS
Recipe By : Quick 'n Easy Home Cooking Heat oven to 400. Mix beans, corn, tomatoes and cheese. Spoon on flour tortillas and sprinkle with onion, peppers and cilantro. Fold tortillas on 3 sides or as an enchilada. Bake in a shallow 3-quart baking dish for 8 minutes to heat tortillas and melt cheese until edges are lightly browned. Serve with lettuce, sour cream and salsa on the side. Posted to TNT Recipes Digest by gailk@wupatki.wustl.edu (Gail Kremser) on Mar 5, 98
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