Instead of rolling each enchilada separately, this recipe stacks the ingredients between corn tortillas and then tops it with enchilada sauce.
Serving Size: 6 to 8 Prep Time: 20 mins
Cook Time: 50 mins
10-12 corn tortillas
4 cups mashed pinto beans
1 1/2 cups frozen corn kernels
2.5 ounce can sliced ripe olives, drained
1 cup green onions, chopped
1-2 tbsp chopped green chilies
4 ounce cans tomato sauce
3 cups water
4 tbsp cornstarch
3 tbsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1- In a saucepan, combine all sauce ingredients. Whisk everything together thoroughly. Cook, stirring constantly, until the sauce has thickened, about 5 minutes. If desired, season with extra chilli powder. Place aside.
2- Preheat oven to 350 degrees.
3- To make the casserole, start by putting the beans in a big mixing bowl. Combine the onions, corn, olives, and green chilies in a mixing bowl (if you wish). Gently stir until everything is well blended.
4- In the bottom of a nonstick 9 x 13 inch baking dish, pour 1 1/2 cups of the sauce. Cover the bottom of the baking dish with 3-4 corn tortillas. Half of the bean mixture should be spread over the tortillas. Place 3-4 more tortillas on top of the bean mixture, then distribute the remaining bean mixture over them. Pour the leftover sauce over the tortillas and cover with 3-4 additional tortillas. Use a silicone baking mat to protect the surface. 45 minutes in the oven Remove from the oven and set aside for 15 minutes before slicing. If desired, top with salsa and tofu sour cream.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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