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Bean Enchiladas: Submitted by: Dr Fuhrman | Date Added: 13 Sep 2013
Listed in: Mexican & Southwestern

1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
1 (8 ounce) can tomato sauce, divided
2 cups cooked or canned pinto or black beans, drained and rinsed
1 cup frozen corn, thawed or fresh corn off the cob
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
6-8 corn tortillas

Cooking Instructions

Saute the bell pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, cilantro, chili powder, cumin, onion powder and cayenne; simmer for 5 minutes. Spoon about 1/4 cup of the bean mixtue on each tortilla and roll up. Serve as is or bake for 15 minutes in a 375-degree oven.

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