Bean and Corn Enchiladas
By Mary McDougall
This is another variation on our favorite enchiladas. I make these often when I have leftover pinto beans from our usual bean burrito meal. We like all the ingredients inside the enchiladas, so it is very easy if you just mix the ingredients together and then spread the mixture on the tortilla.
Serves: 6-8
Prep Time: 40 min
Cook Time: 45 min
Ingredients
Sauce:
2-8 Ounce Cans
Tomato sauce
3 Cups
Water
4 Tbsp
Cornstarch
3 Tbsp
Chili powder
1/2 Tsp
Onion powder
1/4 Tsp
Garlic powder
10
Whole wheat tortillas
Enchilada Filling:
4 Cups
Mashed pinto beans
1 Cup
Chopped green onions
1 1/2 Cup
Frozen corn kernels, thawed
2.25 Ounce Can
Sliced black olives, drained
1-2 Tbsp
Chopped green chilies (optional)
Directions
1
Place all ingredients for the sauce in a saucepan. Mix well with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder if desired. Set aside.
2
Preheat oven to 350 degrees.
3
To assemble casserole:
Place the beans in a large bowl. Add the onions, corn, olives and green chilies (if you wish). Mix gently until well combined.
4
Place 1 1/2 cups of the sauce in the bottom of a large non-stick oblong baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with a silicone baking mat. Bake for 45 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with salsa and Tofu Sour Cream (recipe in Dips & Spreads), if desired.
Variation: This may also be made with corn tortillas instead of the wheat tortillas. You will need about 15-16 corn tortillas. Assemble the same as above.
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