Bean & Corn Enchiladas
Corn- and bean-filled enchiladas are tucked snugly into a casserole dish with a well-seasoned chili sauce for a lip-smacking, comforting main dish. The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell peppers, or sautéed broccoli and mushrooms. The possibilities are endless. We usually have this with baked tortilla chips and guacamole and salsa.
INGREDIENTS
SAUCE INGREDIENTS
- 2 8-ounce cans tomato sauce
- 3 cups water
- 4 tablespoons cornstarch
- 3 tablespoons chili powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt to taste
CASSEROLE INGREDIENTS
- 4 cups mashed pinto beans
- 1 cup chopped scallions
- 1½ cups corn kernels, fresh or frozen
- 1 2.25-ounce can sliced ripe olives, drained
- 1-2 tablespoons chopped green chilies
- 10 whole wheat or 16 corn tortillas
OPTIONAL INGREDIENTS
- guacamole
- salsa
- tomatoes
- lettuce
- diced onion
INSTRUCTIONS
- Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.
- Preheat oven to 350ºF.
- To assemble casserole, place the beans in a large bowl. Add the scallions, corn, olives and green chilies. Mix gently until well combined.
- Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other.
- Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish.
- Bake for 35 minutes.
- Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
