Bean Enchiladas with Fresh Tomato Salsa

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Bean Enchiladas with Fresh Tomato Salsa

 

1 tablespoon olive oil

1 cup chopped onion

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup frozen whole-kernel corn, thawed

1/2 cup canned vegetable broth

3 tablespoons chopped fresh cilantro

1/8 teaspoon salt

1/8 teaspoon pepper

2 16 ounce cans pinto beans, drained

8 6 inch corn tortillas

vegetable cooking spray

fresh tomato salsa

1/4 cup nonfat sour cream

 

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic;

saute 3 minutes. Add cumin and chili powder, saute 1 minute. Stir in corn and

the next 5 ingredients (corn through beans). Partially cover, and cook 10

minutes or until most of liquid evaporates. Remove from heat; mash beans.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture

down center of each tortilla; roll up. Place enchiladas in a 13 x 9-inch baking

dish coated with cooking spray. Spoon Fresh Tomato Salsa over enchiladas; cover

and bake at 350 degrees for 20 minutes or until thoroughly heated. Serve with

sour cream.

Makes 4 servings.