Bean and Corn Enchiladas with Maple Chipotle Grille Sauce
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.