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Mexican   -   Corn Enchilada   adapted from vegetariana

Description
Ingredients
  • 1 Cup Pinto Beans -- cooked
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- chopped
  • 2 Cloves Garlic -- chopped
  • 1 Cup Crushed Tomatoes
  • 1 1/2 Cups Frozen Corn Kernels -- thawed
  • 1 Can Green Chiles -- diced
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Coriander
  • Salt And Pepper -- to taste
  • 2 Medium Tomatoes -- finely chopped
  • 1 Tablespoon Cilantro -- chopped
  • 8 Tortillas
  • 1 1/2 Cups Cheddar Cheese -- grated
Directions preheat oven to 350 degrees. Mash beans well. saute onions and garlic in olive oil until tender. add beans, crushed tomatoes, corn, chilies and seasonings. Stir and cook over medium low for 10 minutes. Combine fresh tomatoes and cilantro and set aside. Lightly oil 1 or 2 shallow baking dishes. Microwave tortillas until flexible. spoon some corn and bean mixture down the middle of each tortilla fold and arrange on baking dishes. spoon tomato mixture over top and sprinkle with grated cheese. Bake 20 minutes or until cheese is bubbling.
Serves 4
Time to Make 0:00



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