Bean Enchiladas

Added to Recipes on Fri 06/01/2012

Serves 6

1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
8 oz tomato sauce, no or low-sodium, divided
2 cups cooked pinto or black beans or canned beans, no-salt-added or low-sodium
1 cup frozen corn kernels
1 tbsp chili powder
1 tsp ground cumin
1 tsp onion powder
1/8 tsp cayenne pepper to taste
1 tbsp chopped fresh cilantro
6 corn or 100% whole-wheat tortillas

Sauté 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. Simmer for 5 minutes. 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 375°F oven.


Recipe courtesy of Dr. Joel Fuhrman