Green Enchiladas Recipe | Dr. McDougall

Ingredients

• 4 Cups Cooked cannellini beans
• 3 Cloves Garlic
• 1 White onion, roughly chopped
• 4 Ounces Mild diced green chilies
• 1 Cup Fresh or frozen corn
• Soft corn tortillas
• 3 Tbsp Nutritional yeast
• 4 Tbsp Brown rice flour
• 1 Tsp Onion powder
• 1 Tsp Garlic powder
• 2 Cups Non-dairy milk
• Salt to taste
• 7 Ounce Can Mexican green sauce
• 1 1/2 Cups Water
• 2 Tbsp Cornstarch
• Chopped fresh cilantro for garnish (optional)