Title: Bean-corn enchiladas
 Categories: Main dishes, Legumes, Vegetarian, Vegan, Eat-lf mail
      Yield: 8 Servings
 
    1/2 c  Green pepper; chopped
    1/2 c  Scallions; chopped
    1/3 c  Water
      2 c  Pinto beans; cooked
      1 c  Corn kernels; frozen
      3 ts Green chiles; diced (canned)
      2 ts Garlic; minced
      2 ts Ground cumin
     16    Corn tortillas
      1    Enchilada sauce; see recipe
           Sev sprigs fresh cilantro
 
  Saute the green pepper and scallion in the water until softened,
  about 5 minutes.
  
  Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the
  sauteed vegetables. Mix well.
  
  Preheat the oven to 375 degrees.
  
  Steam the tortilla for 1 minutes or wrap then in a cloth and heat in
  the microwave on high for 1 minute. Dip the tortillas in heated
  Enchilada Sauce, being careful not to soak them. Spoon about 1/4 cup
  of the bean mixture on each, and roll up.
  
  Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for
  15 minutes, or until bubbly. Remove from the oven and cover with the
  remaining sauce. Garnish with cilantro. Serve at once. Posted Lu 3/98.
  
  Recipe