Enchiladas with "Refried" Beans and 2 Sauces
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Vegetable oil |
| 1 | md | Onion -- finely chopped |
| 1 | md | Green bell pepper -- finely |
| Chopped | ||
| 3 | Cloves garlic -- crushed | |
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| 2 | 15 oz | |
| Rinsed and drained | ||
| 3/4 | c | Frozen corn kernels -- |
| Thawed | ||
| 1/2 | c | Vegetable broth |
| 3 | tb | Cilantro -- finely chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| Mazola no-stick cooking | ||
| Spray | ||
| 12 | 6 inch | |
| 1/4 | c | Sour cream, light |
| Pinto beans, canned -- | ||
| Corn tortillas -- warmed |
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