Bean Enchiladas

(from Dr. Joel Fuhrman's book, "Super Immunity")

Serves 6

 

1 medium green bell pepper, seeded and chopped

1/2 cup sliced onion

1 cup no-salt added or low-sodium tomato sauce, divided

2 cups cooked pinto or black beans or one (15-ounce) can no-salt-added or low-sodium pinto or black beans, drained

1 cup frozen corn kernels

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

1/2 teaspoon cayenne pepper, optional

1 tablespoon chopped fresh cilantro

6 corn tortillas

 

Saute the green pepper and onion in 2 tablespoons of the tomato sauce until tender.  Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro, and cayenne (if using).  Spoon about 1/4 cup of the bean mixture on each tortilla and roll up.  Serve as is or bake for 15 minutes in a 375oF oven.

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commented 2017-07-26 04:49:43 -0400 · Flag
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responded with submitted 2016-04-18 13:28:04 -0400
commented 2012-07-09 18:17:26 -0400 · Flag
Like! We used fresh summer corn grown local instead of the frozen and added a few extra spices, used extra sauce to cover prior to baking – awesome dish!