Dr. Fuhrman Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium green bell pepper, seeded and chopped1/2 cup sliced onion8 ounces tomato sauce, no or low sodium, divided2 cups cooked pinto or black beans or canned beans, no-salt-added or low sodium1 cup frozen corn kernels1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon onion powder1/8 teaspoon cayenne pepper, optional1 tablespoon chopped fresh cilantro6 corn tortillas
Instructions
Saute the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining
tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne (if using). Simmer
for 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake for
15 minutes in a 375 degree oven.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user RENOODLE.
Saute the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining
tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne (if using). Simmer
for 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake for
15 minutes in a 375 degree oven.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user RENOODLE.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,005.4 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 10.3 g
- Protein: 9.6 g
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