| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 6 | Servings | |
INGREDIENTS
| 1 | cn | Pinto beans; (15 oz) pink or |
| Black beans drained and rinsed | ||
| 1 | cn | Diced tomatoes; (14 oz) |
| 1 | cn | Green chiles; (4 oz), chopped |
| 2 | c | Frozen corn kernels; thawed |
| 2 | Green onions; minced | |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 8 | Corn tortillas |
INSTRUCTIONS
Preheat oven to 400 degrees. In large mixing bowl combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly. Spray a 2-quart baking dish lightly with PAM. Line with 4 tortillas, overlapping if necessary. Spread half of the bean mixture in a layer over tortillas Bake 12 to 15 minutes. Let stand 1 or 2 minutes then cut into squares and serve. Makes 6 servings. * When I made this I used black beans and canned corn and it was soooooooooo good! It is quick and easy and the perfect left over dish! Posted to Digest eat-lf.v096.n136 Date: Tue, 27 Aug 1996 23:53:50 -0400 From: "Ellen C." <ellen@brakes.elekta.com>
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