Bean Enchiladas
Main Dish
Vegetarian, Vegan
This is a Mexican, Vegan dish that turned out very well, and I had extra food for lunches the next day!
What to do:
Ingredients
1 medium bell pepper, seeded and chopped
½ cup sliced onion
1 (8 ounce) can tomato sauce, divided, no-salt-added or low sodium
2 cups cooked or canned no-salt added pinto or black beans, drained and rinsed
1 cup of frozen corn, thawed, or fresh corn off the cob
1 tablespoon chopped fresh cilantro
1 tbs chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/8 teaspoon cayenne pepper (optional)
6-8 corn tortillas
Sauté the bell pepper and onion in 2 tablespoons of tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, cilantro, chili powder, cumin, onion powder, and cayenne (if using); 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-degree oven.