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bean-corn-enchiladas recipe



Date:          Sun, 29 Oct 1995 11:04:23 +0000
 From: "Ann Miner" (annminer@pgh.nauticom.net)
 
 I have several enchilada recipes, but this one looks the best.  I'll 
 follow with the required sauce which is probably already in the 
 archives (and is excellent for many purposes):
 
                     *  Exported from  MasterCook II  *
 
                            Bean-Corn Enchiladas
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Fat-Free
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Green pepper -- chopped
      1/2  cup           Scallions -- chopped
      1/3  cup           Water
    2      cups          Cooked pinto beans
    1      cup           Corn kernels -- frozen
    3      teaspoons     Green chiles -- diced (canned)
    2      teaspoons     Garlic -- minced
    2      teaspoons     Ground cumin
   16                    Corn tortillas
    1                    Enchilada sauce recipe
                         Sev. sprigs fresh cilantro
 
 Saute the green pepper and scallion in the water until softened, about 5 minutes.
 
  Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed vegetables.  Mix well.
 
  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.
 
  From "The New McDougall Cookbook", by you-know-who!
 
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                     *  Exported from  MasterCook II  *
 
                           Chunky Enchilada Sauce
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Fat-Free
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion -- chopped
    2                    Garlic cloves -- crushed
      1/4  cup           Water
    1      can           Crushed tomatoes (28 oz)
    1      can           Green chilies -- chopped (can)
    3      tablespoons   Chili powder
      1/2  teaspoon      Ground cumin
    1 1/2  cups          Water
    1      tablespoon    Soy sauce
    3      tablespoons   Cornstarch(or 2 T Arrowroot)
 
 Place the onion, garlic, and water in a large saucepan. Cook,
 stirring for 5 minutes, until the onion softens slightly. Add the
 tomatoes, chilies, and the spices.  Stir.  Cover and cook over low
 heat for 15 minutes. Add 1 cup of the water and the soy sauce.
 Mix the cornstarch in the remaining 1/2 cup water.
 Add to the sauce while stirring.  Cook stirring, until thickened.
 
  From "The Mcdougall Cookbook" by you-know-who!  Makes about 6 cups.
 
 Ann's notes:  I increase the cumin and add a T. or so of cocoa
 powder for a "mole" influence.  This is a very nice recipe (pretty
 zingy for a MacDougall recipe).  If you substitute tomato sauce for
 the crushed tomatoes, you'll get a smoother sauce.
 
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