Name: Enchiladas with "Refried" Beans and Two Sauces
Ingredients: 1 tbsp. vegetable oil; 1 medium onion, finely cut (1 c.); 1 medium green bell pepper, cored, seeded and finely cut (3/4 c.); 3 cloves garlic, crushed; 1 tsp. each: chili powder, ground cumin and dried oregano; 2 (15 oz.) cans pinto beans, rinsed and drained; 3/4 c. frozen corn kernels from 1 (16 oz.) poly bag, thawed; 1/2 c. vegetable broth; 3 tbsp. finely chopped fresh cilantro or parsley; 1/4 tsp. each: salt and freshly ground black pepper; nonstick cooking spray; 12 (6-inch) corn tortillas, heated according to pkg. directions (one 7 oz. pkg.); salsa verde or red enchilada sauce; 1/4 c. nonfat or light sour cream (optional)

Enchiladas with "Refried" Beans and Two Sauces

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Enchiladas With "Refried" Beans And Two Sauces is an impressive dinner. Made with 1 tbsp. vegetable oil, 1 medium onion, finely cut (1 c.), 1 medium green bell pepper, cored, seeded and finely cut (3/4 c.), 3 cloves garlic, crushed and 1 tsp. each: chili powder, ground cumin and dried oregano, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

In a 12-inch nonstick skillet over medium heat, heat oil.

Add onion, green pepper and garlic; cook 3 to 4 minutes until softened.

Add chili powder and oregano; cook and stir 1 minute. To mixture in skillet, add beans, corn, broth, cilantro, salt and pepper; bring to boil, stirring.

Reduce heat to medium-low; cook 5 to 10 minutes, stirring occasionally, until most of the liquid has been absorbed.

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