*  Exported from  MasterCook  *

               Enchiladas With "Refried" Beans And 2 Sauces

Recipe By     : El Charro Cafe Favorite Recipes
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                     Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Vegetable oil
   1       md           Onion -- finely chopped
   1       md           Green bell pepper --
                        - finely chopped
   3       cl           Garlic -- crushed
   1       ts           Chili powder
   1       ts           Ground cumin
   1       ts           Dried oregano
  30       oz           Pinto beans (2 cans) --
                        - rinsed and drained
     3/4   c            Frozen corn kernels -- thawed
     1/2   c            Vegetable broth
   3       tb           Cilantro -- finely chopped
     1/4   ts           Salt
     1/4   ts           Black pepper
                        Mazola no-stick cooking spray
  12                    Corn tortillas (6") -- warmed
     1/4   c            Light sour cream

  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 oven to 350°F; 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 tb bean
  mixture down center, roll up.
  
  Repeat procedure with remining 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.
  
  Recipe FROM: Redbook, May 1994
  

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