Bean Enchiladas with Fresh Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 cup frozen whole-kernel corn, thawed |
1/2 cup canned vegetable broth |
3 tablespoons chopped fresh cilantro |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 (16-ounce) cans pinto beans, drained |
8 (6-inch) corn tortillas |
vegetable cooking spray |
fresh tomato salsa |
1/4 cup nonfat sour cream |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add cumin and chili powder; sauté 1 minute. Stir in corn and the next 5 ingredients (corn through beans). Partially cover, and cook 10 minutes or until most of liquid evaporates. Remove from heat; mash beans.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with sour cream.
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