Two Bean Enchiladas

Ingredients:

• 1 small onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 clove garlic, minced
• 1 Tbs. chili powder
• 1 tsp. ground cumin
• 1⁄4 cup low-sodium vegetable broth
• 15-oz. can black beans
• 15-oz. can kidney beans
• 1 cup canned tomato sauce
• 1 cup corn, fresh or frozen
• 8 corn tortillas

Directions:

Directions

1. Preheat oven to 450˚F. Lightly coat a 9 x 13-inch baking dish with vegetable oil cooking spray.
2. In medium saucepan over medium-high heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth. Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes. Add beans with their liquid and tomato sauce. Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes. Stir in corn and simmer 2 minutes. Set strainer over a bowl; strain mixture, reserving liquid.
3. Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.
4. Put 1⁄2 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle filled tortillas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve hot.