Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dry red kidney beans; or
-2c canned
2 c Frozen corn; cooked
2 ts Canola oil
1 md Onion; chopped
2 cl Garlic; chopped
1/2 Red pepper; chopped
1/2 Green pepper; chopped
1 Jalapeno; seeded, minced
1 ts Basil
1/2 ts Oregano
2 tb Cilantro; chopped
1 lb Corn tortillas
1 ts Salt; or to taste
1 ts Sugar

Pick over beans, soak them overnight, and discard liquid. Wash and
cook, drain, and reserve liquid. If using canned beans, drain and
rinse them.

Cook corn and blend half into a creamy sauce with a blender, hand
blender, or food processor.

Heat oil in pan and saute onion and garlic for 3 mins. Add peppers,
basil, and oregano, and continue cooking for 5 mins.

Partially mash beans and add to pan. Cook 2 mins. Add whole and
creamed corn and cilantro. Mix all ingredients together. Add salt
and sugar, and check consistency, making sure it is soft and easy to
use as a filling. Set aside.

Heat tortillas on a hot griddle, 2 or 3 at a time, until they become
flexible. Fill them with a few spoonfulls of filling. Roll up
tortilla around filling.

Set aside in warming pan until all are done. Heat in the oven and
serve with salsa. Keep covered to keep tortillas moist.

10% calories from fat
From Food by Susan Powter Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-26-95

Browse by categories