Hot-Cold Enchilada Salad
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.
Serves: Makes 5 cups
Prep Time: 10 min
Cook Time: 20 min
Ingredients
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
Directions
1
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.
2
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.
3
Turn off the heat and stir in the cilantro, fresh tomato, and lime juice.
4
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.
5
CHEF’S NOTE: For better and more authentic flavor, grill or roast the corn on the cob, and then slice off the corn kernels.
6
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.
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