A picture of Bean Enchiladas.

Bean Enchiladas

applicious @cook_3080202

Bean Enchiladas

applicious @cook_3080202

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Ingredients

6 servings

1 mediumgreen bell pepper, seeded and chopped
1/2 cupsliced onion
8 oztomato sauce, no or low-sodium, divided
2 cupcooked pinto or black beans or canned beans, no-salt-added or low-sodium
1 cupfrozen corn kernels
1 tbspchili powder
1 tspground cumin
1 tsponion powder
1/4 tspcayenne pepper or to taste
1 tbspchopped fresh cilantro
6corn or 100% whole wheat totillas

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Steps

1

Saute the green peeper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne. Simmer for 5 minutes. Spoon about 1/4 cupof the bean mixture on each tortilla and roll up. Serve as is or bake for 15 minutes in a 375°F oven

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Cooksnaps

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applicious

applicious @cook_3080202

on January 01, 2012 00:00

Comments

Keywords

Enchilada Onion Cayenne Pinto Corn Cilantro Pepper Tomato Sauce Sweet Green Pepper Bean Black Bean

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