Bean and Corn Enchiladas

is Courtesy of VeggieSensations.com

by permission from Mary McDougall of drmcdougall.com

Author of The McDougall Quick & Easy Cookbook page 175. To purchase this or her other cookbooks go to drmcdougall.com

1/3 cup water

1/2 cup chopped green bell pepper

1/2 cup chopped green onion

1 15 oz black beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 Tbs diced canned green chilies

1 Tbs minced fresh garlic

2 tsp ground cumin

3 tsp Enchilada Sauce (recipe following)

10 -12 corn tortillas

Place the water, bell pepper, and green onions in a saucepan. Cook, stirring occasionally, for 5 minutes. Add the beans, corn, chilies, garlic, and cumin. Mix well. Preheat the oven to 375 degrees.

Pour 1 cup of the enchilada sauce in the bottom of a non aluminum baking dish.

Wrap the tortillas in a cloth and heat on high in the microwave for 1 minute. Spoon about 1/4 cup of the bean mixture on each and roll up. Lay seam side down in the baking dish. Pour the remaining sauce over the top. Bake for 15 to 20 minutes. or until bubbly. Remove from the oven and serve at once.

ENCHALADA SAUCE

by permission from Mary McDougall Author of The McDougall Quick & Easy Cookbook page 221. To purchase this or her other cookbooks go to drmcdougall.com

1 oz can tomato sauce

1 cups water

2 Tbs cornstarch

1 1/2 Tbs chili powder

1/4 tsp onion powder

1/8 tsp garlic powder

Combine all ingredients in a saucepan until well mixed. Cook and stir over medium heat until thickened. Serve over Mexican flavored foods.