This one was very good. Happy with how the sauce came out as well!
Enchilada SAUCE Ingredients
• 2 cloves garlic, minced
• 1 (6 ounce) can tomato sauce
• ¼ cup salsa
• 2 ½ teaspoons chili powder
• 1 teaspoon minced onion
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon salt
• 1 ½ cups water (or veggie broth)
Method: (Sauce)
- Step One: Heat small amount of water or veggie broth in a large saucepan over medium heat. Sauté garlic for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
- Step Two: Stir in water or veggie broth; bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Set aside when complete
Enchiladas Ingredients
SERVES 4
I medium green bell pepper, seeded and chopped
½ cup sliced onion
1(8-ounce) can tomato sauce, divided
2 cups cooked or canned no-salt-added or low-sodium pinto or black beans, drained and rinsed
1 cup frozen corn, thawed, or fresh corn off the cob
I tablespoon chopped fresh cilantro
I tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
⅛ teaspoon cayenne pepper (optional)
6-8 corn tortillas
3 green onions – chopped
Enchiladas Method:
Sauté the bell pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, cilantro, chili powder, cumin, onion powder, and cayenne (if using); simmer for 5 minutes. Spoon about ¼ cup of the bean mixture on each tortilla and roll up. Serve as is or bake for 15-20 minutes in a 375-degree oven.
After baking, place enchiladas on a plate. Pour 1-2 tablespoons of sauce on top of each enchilada and garnish with green onions. Serve with a side of brown rice if desired.