Bean Enchiladas - Alberta Pulse Growers

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 onion, minced
• 4-5 cloves garlic, minced
• 1 red bell pepper, seeded & diced
• 1-2 Jalapeno peppers, finely diced (see notes)
• 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 tomatoes, diced
• 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
• 2 tsp (10 mL) cumin
• 2 tsp (10 mL) chili powder
• 2 tsp (10 mL) oregano
• 1/2 tsp (2 mL) cinnamon
• hot sauce, to taste, if desired
• 1 cup (250 mL) preferred jarred salsa
• 2 Tbsp (30 mL) tomato paste
• 12 soft corn tortillas (see notes)
• 1/2 cup (125 mL) shredded cheese (Cheddar, Monterey Jack, Mozzarella)
• sour cream, chopped green onions, cilantro, as desired (as desired)