Bean Enchiladas - Alberta Pulse Growers

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 onion, minced
• 4-5 cloves garlic, minced
• 1 red pepper, seeded & diced
• 1-2 Jalapeno peppers, finely diced (see tips)
• 1 can (12 oz/341 mL) corn, drained (or kernels from 2 cobs)
• 1 cup (250 mL) cooked white or brown rice
• 1 large or 2 small tomato, diced
• 1 can (19 oz/540 mL) black beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
• 2 tsp (10 mL) cumin
• 2 tsp (10 mL) chili powder
• 2 tsp (10 mL) oregano
• 1/2 tsp (2 mL) cinnamon
• hot sauce if desired, to taste
• 1 cup (250 mL) preferred jarred salsa
• 2 Tbsp (30 mL) tomato paste
• 12 soft corn tortillas (see tips)
• 1/2 cup (125 mL) shredded cheese (Cheddar, Monterey Jack, Mozzarella)
• Sour cream, chopped green onions, cilantro as desired