These enchiladas were really tasty! We made a few embellishments, of course. We’ll make this Eat To Live recipe again!
Serves 4
INGREDIENTS:
1 medium green bell pepper, seeded and chopped [we used 1 orange bell]
1/2 cup sliced onion [we diced the onion]
1 (8-ounce) can tomato sauce, divided, no-salt-added or low-sodium
2 cups cooked or canned no-salt-added or low-sodium pinto or black beans, drained and rinsed [we used 1 15 ounce can of black beans and 1/2 can of white beans]
1 cup frozen corn, thawed, or fresh corn off the cob [we used 1 can corn]
1 tablespoon chopped fresh cilantro [we used 1/4 cup in the cooked mixture; added fresh on top]
1 tablespoon chili power [we used 1 teaspoon chayene pepper]
1 teaspoon ground cumin
1 teaspoon onion powder
1/8 teaspoon cayenne pepper (optional)
6-8 corn tortillas
DIRECTIONS:
Saute the bell pepper and onion in 2 tablespoons of tomato sauce until tender. Stir in the remaining tomatoe sauce, beans, corn, cilantro, chili powder, cumin, onion powder, and cayenne (if using); simmer 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake 15 minutes in a 375-degree oven. [We put 3 tablespoons of tomato sauce on the bottom of the baking dish, put in the enchiladas, then added about 1 tablespoon of tomato sauce on top of each enchilada. We added lime juice, cilantro and avocado, would’ve added fresh salsa, but didn’t have tomatoes to make the fresh salsa.]
Next time:
- Dice the bell pepper
- Use pinto beans