Enchiladas, Corn and Bean

By KrisR

Ingredients

• 1 Green bell pepper, sliced
• 1 Red bell pepper, sliced
• 3/4 cup sliced onion
• 1 to 2 cloves garlic, minced
• 1 1/2 cup nonfat commercial taco sauce or salsa sauce
• 3 cups canned or cooked pinto or black beans
• 1 1/2 cup frozen corn kernels
• 1 1/2 teaspoon cumin
• Chopped cilantro to taste
• 6-8 nonfat corn tortillas

Preparation

Step 1

Sauté the peppers and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn, and seasonings. Paint the tortillas with a coating of taco sauce. Spoon about ¼ cup of the bean mix on each, and roll up. They can be eaten as is or baked at 375 degrees in the oven for 15 minutes.