James's Refried Corn Enchiladas
1 tbsp vegetable oil
1 medium onion -- finely chopped
1 medium green bell pepper -- finely chopped
3 cloves garlic -- crushed
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
2 15 oz cans of pinto beans rinsed and drained
3/4 cup frozen corn kernels - thawed
1/2 cup vegetable broth
3 tbsp cilantro -- finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 Mazola no-stick cooking spray
12 6 inch corn tortillas -- warmed
1/4 cup sour cream, light
Shanna's Green Sauce Tomatillo& Salsa Verde Sauces
SC45
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, cilantro, 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 remaining 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.
Youth
is a quality, not a matter of circumstances.
- Frank Lloyd Wright