Two-Bean Enchiladas

Directions

1. 1
   Preheat oven to 450 F. Lightly coat a 9 x 13-inch baking dish with vegetable oil cooking spray.
2. 2
   In medium saucepan over medium-high heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth.
3. 3
   Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes.
4. 4
   Add beans with their liquid and tomato sauce.
5. 5
   Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes.
6. 6
   Stir in corn and simmer 2 minutes.
7. 7
   Set strainer over a bowl; strain mixture, reserving liquid.
8. 8
   Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.
9. 9
   Put 12 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish.
10. 10
    Drizzle filled tortillas with reserved bean-tomato juices.
11. 11
    Cover dish with foil and bake until heated through, about 15 minutes.
12. 12
    Serve hot.