Enchiladas with "Refried" Beans and Two Sauces

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.