Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 red bell pepper, chopped
2-3 jalapeno peppers, chopped
4 cloves garlic, minced
½ cup fresh corn (frozen is good, too)
Salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
2-3 cups enchilada sauce (see above)
1 can pinto or black beans (15 ounces), drained
4 corn tortillas, sliced into half-inch strips
½ cup shredded cheddar cheese
Fresh chopped cilantro for serving
Preparation
