Regional Dishes
Bean-Corn Enchiladas
Prep Time
30 min
Cook Time
35 min
Servings
8
Calories
280
McDougall-style enchiladas filled with pinto beans, corn, and green chiles.
Ingredients
1/2 cup green pepper, chopped
1/2 cup scallions, chopped
1/3 cup water
2 cups cooked pinto beans
1 cup corn kernels
3 teaspoons canned diced green chiles
2 teaspoons garlic, minced
2 teaspoons ground cumin
16 corn tortillas
Enchilada sauce (recipe below)
Fresh cilantro for garnish
Enchilada Sauce:
1 onion, chopped
2 garlic cloves, crushed
1/4 cup water
1 (28 oz) can crushed tomatoes
1 can chopped green chiles
3 tablespoons chili powder
1/2 teaspoon cumin
1 1/2 cups water
1 tablespoon soy sauce
3 tablespoons cornstarch
Instructions
For Filling:
1. Sauté green pepper and scallion in water until soft, about 5 minutes.
2. Mix beans, corn, chiles, garlic, and cumin in bowl.
3. Add sautéed vegetables and mix well.
For Sauce:
1. Cook onion and garlic in 1/4 cup water for 5 minutes.
2. Add tomatoes, chiles, and spices. Cover and cook 15 minutes.
3. Add 1 cup water and soy sauce.
4. Mix cornstarch in remaining 1/2 cup water, add to sauce and stir until thickened.
Assembly:
1. Preheat oven to 375°F.
2. Steam tortillas or microwave 1 minute in cloth.
3. Dip tortillas in warm sauce.
4. Fill with 1/4 cup bean mixture and roll up.
5. Place seam-side down in 13x9 pan.
6. Bake 15 minutes until bubbly.
7. Cover with remaining sauce and garnish with cilantro.
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Nutrition Facts
Per Serving (8 servings)| Calories | 280 |
| Protein | 10,00 g |
| Carbohydrates | 56,00 g |
| Fat | 2,00 g |
Category
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