Bean Enchiladas

By Bibigallini

Delicious bean enchiladas that are quick and easy and will please everyone!

Ingredients

• 1 medium green bell pepper, seeded and chopped
• 1/2 cup sliced onion
• 8 ounces tomato sauce, divided, no or low sodium
• 2 cups cooked or canned no salt added or low sodium pinto or black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 tablespoon chopped fresh cilantro
• 6 corn tortillas

Preparation

Step 1

1. Saute the green pepper and onion in 2 tablespoons of the tomato sauce until tender.
2. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne (if using).
3. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up.
4. Serve as is or bake for 15 minutes in a 375 degree oven.