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LOCATION: Recipes >> Vegetarian >> Bean Enchiladas 01

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Two-Bean Enchiladas

1 cup diced onion, finely diced
1 cup diced green bell pepper, finely diced
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 cup vegetable broth
15 ounces black beans, canned
15 ounces kidney beans, canned
1 cup tomato sauce, no salt added
1 cup corn kernels
8 6-inch corn tortillas

Preheat oven to 450 degrees F. Spray a 9 by 13-inch baking dish
lightly with cooking spray.

In a saucepan combine onion, bell peppers, garlic, chili powder,
cumin, and vegetable broth. Bring to a simmer over moderately high
heat and cook until onion and peppers are tender, 3 to 5 minutes.
Add black beans and kidney beans with their liquid, and the tomato
sauce. Bring to a boil, cover, reduce heat to maintain a simmer
and cook 10 minutes to blend flavors. Stir in corn and simmer 2
minutes. Put mixture into a strainer set over a bowl. Reserve
the liquid.

Steam tortillas: Put a stack between damp paper towels and microwave
on high until they are soft and pliable, about 1 minute. Or wrap
them in a dishtowel and steam them in a bamboo steamer until soft
and pliable. Put 1/2 cup drained filling in each tortilla, then
roll and place side by side in prepared baking dish. Drizzle filled
tortillas with reserved bean tomato juices. Cover dish with foil
and bake until hot throughout about 15 minutes. Serve immediately.

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