Enchiladas With "Refried" Beans And Two Sauces
["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)"]
["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."]
["vegetable oil", "onion", "green bell pepper", "garlic", "chili powder", "pinto beans", "frozen corn kernels from", "vegetable broth", "fresh cilantro", "salt", "nonstick cooking spray", "corn tortillas", "salsa verde", "nonfat"]