Recipe for Pinto Bean Enchilladas
- 15 medium-sized corn tortillas
- 1 small onion
- 1 small bell pepper
- 1 cup frozen corn kernals
- 2 1/4 cups cooked pinto (Canned beans work, too.)
Preheat oven to 350 degrees.
Quarter onions and bell peppers. Chop well in mini food processor. Mine were almost creamed, and that works well, adding significantly more flavor than the usual dicing technique.
Place tortillas on wet paper towel in a tortilla warmer and microwave 1:30 minutes. You should be able to achieve the same effect in a large microwaveable bowl covered with a wet paper towel. Heat one minute and warm additionally if tortillas are not pliable.
Layer one spoonful each of beans, onion and bell pepper mixture, corn, and cheese into tortillas. Roll tightly and lay in Pyrex dish.
Top with canned enchilada sauce or make your own. Cover with aluminum foil and bake for 30 minutes.
Top with shredded lettuce, salsa, and sour cream if you wish.