Vegetarian: Bean Enchiladas 01 by Recipe Cottage

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	Bean Enchiladas 01

		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.