Bean & Corn Enchiladas
This Mexican cuisine favorite is easy to make and can be tweaked but using any veggie filling you'd like. Try our enchilada recipe today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Saucepan
- Whisk
- Measuring cup
- Oven
- Mixing bowl
- Spoon
- Non-stick baking dish
- Parchment paper
- Aluminum foil
- Chef's knife
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
- 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
- guacamole
- salsa
- tomatoes
- lettuce
- diced onion
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