Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Green pepper; chopped
1/2 c Scallions; chopped
1/3 c Water
2 c Cooked pinto beans
1 c Corn kernels; frozen
3 ts Green chiles; diced (canned)
2 ts Garlic; minced
2 ts Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until softened,
about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the
sauteed

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a cloth and heat in
the microwave on high for 1 minute. Dip the tortillas in heated
Enchilada Sauce, being careful not to soak them. Spoon about 1/4 cup
of the bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for
15 minutes, or until bubbly. Remove from the oven and cover with the
remaining sauce. Garnish with cilantro. Serve at once.

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