Enchiladas With Refried Beans And Two Sauces

• 1 Tbsp. vegetable oil
• 1 medium onion, finely cut (1 c.)
• 1 medium green bell pepper, cored, seeded and finely cut (3/4 c.)
• 3 cloves garlic, crushed
• 1 tsp. each: chili powder, ground cumin and dried oregano
• 2 (15 oz.) cans pinto beans, rinsed and drained
• 3/4 c. frozen corn kernels from 1 (16 oz.) poly bag, thawed
• 1/2 c. vegetable broth
• 3 Tbsp. finely chopped fresh cilantro or parsley
• 1/4 tsp. each: salt and freshly ground black pepper
• nonstick cooking spray
• 12 (6-inch) corn tortillas, heated according to pkg. directions (one 7 oz. pkg.)
• salsa verde or red enchilada sauce
• 1/4 c. nonfat or light sour cream (optional)

1. In a 12-inch nonstick skillet over medium heat, heat oil.
2. Add onion, green pepper and garlic; cook 3 to 4 minutes until softened.
3. Add chili powder and oregano; cook and stir 1 minute. To mixture in skillet, add beans, corn, broth, cilantro, salt and pepper; bring to boil, stirring.
4. Reduce heat to medium-low; cook 5 to 10 minutes, stirring occasionally, until most of the liquid has been absorbed.

vegetable oil, onion, green bell pepper, garlic, chili powder, pinto beans, frozen corn kernels from, vegetable broth, fresh cilantro, salt, nonstick cooking spray, corn tortillas, salsa verde, nonfat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184712 (may not work)