Meatless Monday: Dr. Fuhrman’s Bean Enchiladas

Bean Enchiladas

I was stretched for time to make dinner after running one night last week, and I was so sick of all my usual meals. I skimmed through Dr. Fuhrman’s “Eat to Live” recipes and found one that looked easy enough where I actually had all of the ingredients. When does that ever happen?

Dr. Fuhrman’s Bean Enchiladas turned out to be a perfect weeknight meal that left me satisfied and feeling healthy after my 3 mile run. I steamed a side of veggies in some Mexican spices (cumin, chili powder, garlic powder, onion powder and paprika) that went wonderfully with the enchiladas.

Here’s the recipe, which is also posted on Dr. Oz’s website:

Ingredients
Serves 6

1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
8 oz 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 tbsp chili powder
1 tsp ground cumin
1 tsp onion powder
1/8 tsp cayenne pepper to taste
1 tbsp chopped fresh cilantro
6 corn or 100% whole-wheat tortillas

Directions
Sauté 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. 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°F oven.

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