Bean Corn Enchiladas Recipe Recipe

Name: Bean Corn Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Green pepper minced; 1/2 c. Scallions minced; 1/3 c. Water; 2 c. pinto beans cooked; 1 c. Corn kernels frzn; 3 tsp Green chiles diced (canned); 2 tsp Garlic chopped; 2 tsp Grnd cumin; 16 x Corn tortillas; 1 x enchilada sauce see recipe Sev. sprigs fresh cilantro

Servings: persons

1/2 c. Green pepper minced
1/2 c. Scallions minced
1/3 c. Water
2 c. pinto beans cooked
1 c. Corn kernels frzn
3 tsp Green chiles diced (canned)
2 tsp Garlic chopped
2 tsp Grnd cumin
16 x Corn tortillas
1 x enchilada sauce see recipe Sev. sprigs fresh cilantro

1
Saute/fry the green pepper and scallion in the water till softened, about 5 min.
2
Mix the beans, corn, chilies, garlic, and cumin in a bowl.
3
Add in the sauteed vegetables.
4
Mix well.
5
Preheat the oven to 375 degrees.
6
Steam the tortilla for 1 min or possibly wrap then in a cloth and heat in the microwave on high for 1 minute.
7
Dip the tortillas in heated Enchilada Sauce, being careful not to soak them.
8
Spoon about 1/4 c. of the bean mix on each, and roll up.
9
Place on a nonstick 13 x 9-inch baking dish, seam side down.
10
Bake for 15 min, or possibly till bubbly.
11
Remove from the oven and cover with the remaining sauce.
12
Garnish with cilantro.
13
Serve at once.

576

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. Green pepper minced, 1/2 c. Scallions minced, 1/3 c. Water, 2 c. pinto beans cooked, and more.

Yes, Bean Corn Enchiladas Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Corn Enchiladas Recipe

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