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RECIPE: Blue Corn Enchiladas

Posted By Carol L Hunter, PhD, PMHCNS, CNP, Tuesday, October 06, 2015

Beans are a mainstay of any vegetarian diet. Here is the recipe for Blue Corn Enchiladas:

INGREDIENTS:
One 12 pack stone ground blue corn tortillas. (www.buenofoods.com)

Two 15 ounce cans of organic pinto and/or black beans.
Flame Roasted green chile 40 oz bottle (you will use about half). (www505chile.com)

Red chile sauce made from red chile powder. 3 oz bag. Follow directions on bag (
www.northoftheborder.net).
One large chopped onion

Cumin
Daiyan cheddar cheese slices or other cheese as desired

One small tomato; lettuce

In a hot skillet or griddle, heat each tortilla on both sides until crisp and set aside. Line a large baking pan with an olive oil spray and line the pan with the tortillas.Pour organic pinto and/or black beans, chopped onions, and cumin over the tortillas. Pour half the pan with green chile and half the pan with red chile (Christmas!) Place (vegan) cheese slices over the top and bake in a 350 degree oven for 20 to 30 minutes.Garnish the enchiladas with chopped lettuce, tomatoes, and raw onions if desired. Avocados or guacamole are also a delicious addition.

Bon appetit!

Tags:  Carol Hunter  recipe 

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