Bean Enchilada

Bean Enchiladas

Serves: 6
Preparation Time: 15 minutes

Ingredients:
1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
8 ounces tomato sauce, no or low sodium, divided
2 cups cooked pinto or black beans or canned beans, no-salt-added or low sodium
1 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional
1 tablespoon chopped fresh cilantro
6 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.

This is one of my favorite Dr. Furhman recipes so far. However, instead of tomato sauce we usually just use enchilada sauce. Give it a try, it will be a regular..