Greens and Beans Enchilada Casserole
Prep time
Cook time
Total time
These scrumptious enchiladas skip the cheese in favor of fresh greens and bell pepper, as well as corn and beans.
Ingredients
- ½ large yellow onion, chopped
- 1 bell pepper, diced
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon dried basil
- 1 teaspoon chili powder
- 1 can diced tomatoes (or ½ box Pomi crushed tomatoes)
- 1 can black or pinto beans
- 1 can corn
- ½ bunch greens (spinach, collards, chard or kale)
- 8-10 lightly steamed corn tortillas
Instructions
- Sauce: Preheat oven to 400. Line the bottom of a rectangular baking dish with parchment paper. In a skillet sauté the onion and bell pepper on medium-high with a little water for 5 minutes. Add spices and mix, followed by the diced tomatoes, beans and corn, and cook for another 5 minutes. Add in greens and cook for 2 more minutes, and turn off heat. Place 1 cup of sauce into a blender and blend until smooth; set aside.
- Rolling Enchiladas: Fill each steamed tortilla (so they won’t crack) with ½ cup of sauce and roll tortilla snugly, placing it seam side down in the baking dish. Continue until dish is full of rolled enchiladas, all placed closely together. Pour the blended sauce over the top, and bake uncovered for 20 minutes on the center rack. When done, let sit for 5 minutes before serving.
Notes
I made this as a casserole. Double the recipe and line the parchment paper with a small amount of diced tomatoes, followed by a layer of Ezekiel Sprouted Corn Tortillas torn into bite sized pieces; top with the corn/bean/green sauce, then add a layer of your favorite whole grain rice (I used Bhutan Red). Repeat, then top the final tortilla layer with the blended sauce. For a bit more spice, I added 1 tsp smoked paprika and ½ tsp ancho chili powder to the sauce.
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