Hot-Cold Enchilada Salad
Prep: 20 minutes
Serves:Makes 5 cups
By Katie Mae
Katie Mae is a plant-based culinary coach and nutritionist on a mission to empower people in living brighter lives via delicious plant foods. Katie Mae is the founder of Plantz St. Culinary Gym in downtown Santa Rosa, CA. Katie Mae is also a core cooking instructor for the McDougall Program.
- 1 onion, diced
- 1 cup corn (see note)
- 4 cloves garlic, minced
- 1-2 tbsp chili powder
- 1/2 tbsp ground cumin
- 15 ounce can black beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
- 15 ounce can tomato sauce, no salt added
- 1/4 cup fresh cilantro, diced
- 1 tomato of your choice, diced
- 1 head romaine lettuce, chopped (keep cold in the fridge until needed)
- 1 lime, juiced
In a large skillet or medium saucepan over medium-high heat, add the onion and corn. Cover and saute for a couple of minutes. Add garlic, chili powder, and cumin. Saute for a few more minutes, or until the onions become translucent. Stir occasionally.
Add the beans and tomato sauce, stir well and replace the lid. Cook for a few more minutes until the sauce is simmering and the beans are hot.
Turn off the heat and stir in the cilantro, fresh tomato, and lime juice.
Plate the chilled chopped romaine on individual plates. Pile a couple of scoops (around 1 to 2 cups) of the enchilada mix over the greens. Garnish with extra cilantro.
CHEF'S NOTE: For better and more authentic flavor, grill or roast the corn on the cob, and then slice off the corn kernels.
I love the hot-cold contrast of the warm beans and veggies over the cold romaine. However, this salad is delicious when the enchilada mix is served chilled as well.