These enchiladas were really tasty! We made a few embellishments, of course. We’ll make this Eat To Live recipe again!

Serves 4

1 medium green bell pepper, seeded and chopped [we used 1 orange bell]

1/2 cup sliced onion [we diced the onion]

1 (8-ounce) can tomato sauce, divided, no-salt-added or low-sodium

2 cups cooked or canned no-salt-added or low-sodium pinto or black beans, drained and rinsed [we used 1 15 ounce can of black beans and 1/2 can of white beans]

1 cup frozen corn, thawed, or fresh corn off the cob [we used 1 can corn]

1 tablespoon chopped fresh cilantro [we used 1/4 cup in the cooked mixture; added fresh on top]

1 tablespoon chili power [we used 1 teaspoon chayene pepper]

1 teaspoon ground cumin

1 teaspoon onion powder

1/8 teaspoon cayenne pepper (optional)

6-8 corn tortillas


Saute the bell pepper and onion in 2 tablespoons of tomato sauce until tender. Stir in the remaining tomatoe sauce, beans, corn, cilantro, chili powder, cumin, onion powder, and cayenne (if using); simmer 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake 15 minutes in a 375-degree oven. [We put 3 tablespoons of tomato sauce on the bottom of the baking dish, put in the enchiladas, then added about 1 tablespoon of tomato sauce on top of each enchilada. We added lime juice, cilantro and avocado, would’ve added fresh salsa, but didn’t have tomatoes to make the fresh salsa.]

Next time:

  • Dice the bell pepper
  • Use pinto beans

About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

2 responses »

  1. trixfred30 says:

    Amazing mound of things!

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