Bean Enchiladas 

Who loves good Mexican food that’s still healthy and filled with veggies? I do! My mother-in-law shared this yummy bean enchiladas recipe with me when she was in town, and I’m excited to share it with you. It’s inspired by a recipe by Dr. Fuhrman, known for his multi-nutrient rich diet. We tweaked it a bit, using salsa instead of tomato sauce and adding enchilada sauce and cheese. These enchiladas would be great with some mexican rice or quinoa or refried beans if you are a bean lover.

Ingredients:

  • Package of flour tortillas (we did a mix of wheat and white flour)
  • 1/2 cup sliced white onion
  • 1 medium green bell pepper chopped
  • 2 cups of drained black or pinto beans
  • 1 cup frozen corn kernels
  • 1 jar of medium salsa (I used hotter salsa from Trader Joe’s and it was pretty spicy)
  • 2 tablespoons fresh cilantro
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of onion powder
  • 1 bottle of enchilada sauce
  • Mexican cheese
  • 2 avocados

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Directions:

1. Sauté chopped green pepper and onion in a half of cup of salsa until tender

2. Add beans, corn, cilantro, spices and another half cup of salsa and simmer for 5 minutes

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3. Spoon about 1/4 cup of the bean and veggie mixture in on each tortilla and roll it tightly

4. Lightly grease glass 13×9 pan and place the rolled enchiladas in the pan

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5. Pour a thin layer of enchilada sauce over the rolled tortillas

6. Sprinkle with cheese

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7. Bake for 15 minutes at 375 degrees fahrenheit

8. Remove from the oven and place sliced avocado on top before serving

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I hope you enjoy this recipe! It’s 80 degrees this week in Scottsdale, so I’ll be enjoying my time outside soaking up some vitamin D. I can’t help but to rub in the nice weather to my friends and family in the north of the country! I’m definitely not missing the cold.

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