Shanna's Spicy Bean Enchiladas
1 tbsp vegetable oil
1 onion, chopped
1 sweet green pepper, chopped
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp chili powder
2 tsp dried oregano
1 pinch hot pepper flakes
19 oz canned kidney beans, drained and rinsed
1 cup salsa
4 10-inch flour tortillas
1/2 cup cheddar cheese, shredded
In nonstick skillet, heat oil over medium-high heat; cook onion and
green pepper, stirring often, for 8 minutes or until softened. Stir
in garlic, cumin, chili powder, oregano and hot pepper flakes; cook,
stirring, for 2 minutes. Add beans and mash coarsely.
[Recipe can be prepared to this point, covered and refrigerated for
up to 1 day.]
Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide
mixture among tortillas and roll up. Place tortillas, seam side down,
in lightly greased 11x7-inch baking dish. spoon remaining salsa over
top; sprinkle with cheese.
Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately,
cover with waxed paper and microwave at High for 5 minutes.
If enlightenment is not where you are standing, where will you
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