Bean Enchiladas
  • 1 green pepper, sliced
  • ½ cup sliced onion
  • 1 cup nonfat commercial taco sauce or salsa sauce
  • 2 cups canned or cooked pinto or black beans
  • 1 cup frozen corn kernels
  • 1 tsp. cumin
  • 1 tsp. chopped cilantro
  • 6-8 nonfat corn tortillas
  1. Saute the green pepper and onion in a skillet with 2 tablespoons of the taco sauce, until tender.
  2. Stir in the beans, corn, and seasonings.
  3. Paint the tortillas with a coating of taco sauce, spoon about ¼ cup of the bean mix on each, and roll up.
  4. They can be eaten as is or baked at 375 degrees in the oven for 15 minutes first.