INGREDIENTS

• 1 small onion, diced
• 1 small bell pepper, diced
• 1 teaspoon minced garlic
• 1 roma tomato or pico del gallo (be aware that pico del gallo may make it a bit spicey)
• 1 avocado 
• 1 cup corn kernels
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon taco seasoning
• 1/3 cup dry or 1 and 1/4 cup softened pinto beans or kidney beans
• 1/4 tomato paste (must be tomato page, NOT tomato sauce) because we want a real thick consistency
• White flour tortilla shells
• Enchilida sauce (we like red, green is OK, but the mole sauce at our local stores sucks)

DIRECTIONS

1. Fry onion, bell pepper, and garlic over medium heat for a few minutes.
2. Mix in the tomato or pico del gallo (be aware that pico del gallo may make it a bit spicey), avocado and corn and fry for a few more minutes.
3. Mix in the beans and tomato paste.
4. Mix in the seasonings.
5. Preheat oven to 350 degrees.
6. Roll each tortilla with the filling and place in baking pan.
7. Cover and smoother with enchilada sauce (we like red, green is OK, but the mole sauce at our local stores sucks)
8. Bake for about 20 minutes.