These are wonderful bean enchiladas and easy to make. Like my other favorites this is one I make in large quantities and eat from throughout the week. This is "big people" food so a couple of the kids won't eat it. But it is a hit with the rest of us.
I like to serve it with fresh tomato and avocado slices. It's also great topped with http://www.tofutti.com/ Tofutti cream cheese.
Adapted from http://www.drfuhrman.com/
Bean Enchiladas
1/2 cup salsa
1 gr. pepper chopped
1 onion chopped
1 zucchini chopped
1 1/2 jar fat free enchilada sauce
2 cans drained/rinsed pinto beans
1 1/2 cups frozen corn
1 Tbsp cumin
1 Tbsp dried cilantro
15 or so organic corn tortillas
Saute' onion, green pepper and zucchini is a Tbsp or 2 of enchilada sauce until tender.
In a large bowl, combine beans, corn, salsa, seasoning and sauteed veggies.
I used a 10 x 15 glass pan.
Coat bottom with enchilada sauce.
Spread a Tbsp of sauce on each tortilla and spoon heaping amounts of bean mixture on tortilla.
Roll enchilada and single layer them to fit in the pan.
Pour remaining sauce over enchiladas.
Cover with foil.
Bake @ 375 for at least 15 min.
These are an elegant meal for carnivores and herbivores alike. Great on a plate by themselves or served with some green veggies or salad. Two Hubby thumbs up for the enchiladas.
ReplyDeleteI'll share this one with Amber. She's an amazing enchilada maker and has mastered black bean and corn - my favorite. Still trying to find a decent cheese substitute. Most are plasticy and a little too hot orange to be appetizing.
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