| 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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