| 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>
A Message from our Provider:
“Forgiveness is not automatic”