Enchiladas With "Refried" Beans And Two Sauces - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 medium onion, finely cut (1 c.)
1 medium green bell pepper, cored, seeded and finely cut (3/4 c.)
3 cloves garlic, crushed
1 tsp. each: chili powder, ground cumin and dried oregano
2 (15 oz.) cans pinto beans, rinsed and drained
3/4 c. frozen corn kernels from 1 (16 oz.) poly bag, thawed
1/2 c. vegetable broth
3 Tbsp. finely chopped fresh cilantro or parsley
1/4 tsp. each: salt and freshly ground black pepper
nonstick cooking spray
12 (6-inch) corn tortillas, heated according to pkg. directions (one 7 oz. pkg.)
salsa verde or red enchilada sauce
1/4 c. nonfat or light sour cream (optional)

Preparation

In a 12-inch nonstick skillet over medium heat, heat oil.
Add onion, green pepper and garlic; cook 3 to 4 minutes until softened.
Add chili powder and oregano; cook and stir 1 minute. To mixture in skillet, add beans, corn, broth, cilantro, salt and pepper; bring to boil, stirring.
Reduce heat to medium-low; cook 5 to 10 minutes, stirring occasionally, until most of the liquid has been absorbed.