Bean and Corn Enchiladas with Maple Chipotle Grille Sauce

Serves 4
Good Foods For Good Health

1 cup red or green pepper, chopped

6 scallions, trimmed and chopped

2/3 cup water

1 can (15.5 oz) pinto beans, rinsed and drained

1 can (15.5 oz) 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

1 (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.