Bean and Corn Enchiladas with Maple Chipotle Grille Sauce

Serves 4
  • 1 cup red or green pepper, chopped
  • 6 scallions, trimmed and chopped
  • 2/3 cup water
  • 15.5 oz. can pinto beans, rinsed and drained
  • 15.5 oz. can black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen (thawed)
  • 3 tsp. green chilies, diced (fresh or canned)
  • 2 tsp. or 4 cloves garlic, minced
  • 2 tsp. ground cumin
  • 11 oz. bottle Stonewall Kitchen Maple Chipotle Grille Sauce, divided
  • 8 (8") flour or corn tortillas

Sauté peppers and scallions in water until softened; drain. In a large mixing bowl, mix beans, corn, chiles, garlic and cumin. Add sautéed peppers and scallions. Wrap tortillas in a lightly damp cloth and heat in microwave 1 min. Spoon an equal amount of filling mixture in the center of each tortilla and roll up. Spread 1/2 cup Maple Chipotle Grille Sauce on bottom of 13x9" baking dish; place enchiladas in pan, seam side down. Cover with remaining sauce; bake in preheated 375° oven until filling is hot and sauce is bubbly (about 15 min.).

Recipe courtesy of Stonewall Kitchen.