Vegetable Enchiladas

• 2 Tbsp. vegetable oil
• 1 medium onion, minced
• 1 green pepper, chopped into 1/2-inch squares
• 2 c. frozen corn, thawed
• 1 can El Paso refried beans or mash 1 can chili hot beans or Mexican-style kidney beans
• 1 tsp. cumin
• 1 tsp. chili powder
• 12 corn tortillas or 8 El Paso burritos
• 2 c. (16 oz.) El Paso salsa
• 1/3 c. shredded Cheddar cheese
• 1/3 c. shredded Monterey Jack cheese
• salt and pepper to taste

1. Preheat oven to 350u0b0.
2. Spray a 9 x 13-inch baking dish with vegetable cooking spray.
3. Heat the vegetable oil in a frying pan. Then saute the onion and green pepper until tender.
4. Add cilantro and corn; heat for 5 minutes.
5. Add the refried beans (or mashed kidney beans) to the mixture and stir.
6. Fill the tortillas (or burritos) with the mixture.
7. Roll out and fold each one at the ends.
8. Place them side-by-side in the baking dish.
9. Cover the tortillas/burritos with the salsa, then the 2 cheeses.
10. Bake until the sauce bubbles and the cheese melts (about 20 minutes).
11. Salt and pepper to taste.

vegetable oil, onion, green pepper, frozen corn, beans, cumin, chili powder, corn tortillas, salsa, cheddar cheese, shredded monterey jack cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174873 (may not work)