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Recipes
Tex Mex
Tex Mex Enchiladas 

Lynn's Bean & Corn Enchiladas

1/2 cup green pepper, chopped
1/2 cup scallions, chopped
1/3 cup water
2 cup cooked pinto beans
1 cup corn kernels, frozen
3 tsp green chiles, diced (canned)
2 tsp garlic, minced
2 tsp ground cumin
16 corn tortillas
1 enchilada sauce recipe
1 sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until softened,
about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the
sauteed

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a cloth and heat in
the microwave on high for 1 minute. Dip the tortillas in heated
Enchilada Sauce, being careful not to soak them. Spoon about 1/4 cup
of the bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for
15 minutes, or until bubbly. Remove from the oven and cover with the
remaining sauce. Garnish with cilantro. Serve at once.

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