yourhealthharmony

Nutrition for Body and Soul

Do You Eat To Live OR Live To Eat

on May 3, 2015

In glancing through my “Eat To Live” cookbook by Joel Fuhrman, M.D., I found this yummy looking recipe (however, no pics…had to imagine)!  I would probably add spinach to this too!  Love my greens!

Bean Enchiladas

1 medium green bell pepper, seeded and chopped

1/2 cup sliced onion

8 oz. no-salt-added or low-sodium tomato sauce, divided

2 cups cooked pinto or black beans ( I always go with black beans) or canned no-salt-added or low-sodium beans, drained

1 cup frozen ( i like fresh off the cob..non-GMO) corn kernels

1 T chili powder

1 tsp. ground cumin

1 tsp. onion powder

1 T chopped fresh cilantro (organic)

1/8 tsp. cayenne pepper, or to taste

6 corn tortillas

Directions..

Preheat the over to 375* F

Saute the green pepper and onion in 2 T of the tomato sauce until tender

Sitr in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro, and cayenne ( if using) AND (a couple handfuls of spinach, to get more greens in there)…  Spoon about 1/4 cup of the bean mixture on each tortilla and roll up.  Serve as is or bake for 15 minutes!!!

I’m going to test this out!!  Let me know how you like it!

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