Linda Hendrickson
Tablet Weaving and Ply-Splitting Books, Tools & Kits

Recipe for Bean & Corn Enchiladas, Lasagna Style

Adapted from a recipe I found on Dr. Joel Fuhrman's website in 2014.

Preheat oven to 375 degrees.

4 cloves garlic, minced
1 onion, diced
1 medium red bell pepper, seeded and chopped
1 T chili powder
1 tsp. ground cumin
1 tsp. onion powder
1 - 15 oz. can pumpkin puree
1/2 cup La Victoria Red Enchilada Sauce
2 cups cooked pinto or black beans, with aquafaba
1 cup frozen corn kernels, thawed
1 - 4oz. can green chilis
4 corn tortillas, cut in half (Three Sisters Nixtamal)
6 black olives, sliced (optional)
1 T chopped cilantro (optional)

Mince garlic first, and let sit for 15 minutes for health benefits to develop.

Healthy saute the onion in cast iron soup pot until slightly caramelized. Add garlic, red bell pepper, chili powder, cumin, and onion powder, and cook for another minute.

Stir in the pumpkin puree, La Victoria Red Enchilada Sauce, beans, corn and green chilis. Add more aquafaba and/or pumpkin puree if needed. Simmer for 5 minutes.

Put a little filling in the bottom of an 8” x 10” baking dish. Top with four tortilla halves (straight side against each side of dish), then layer filling and tortillas ending with filling on top. Bake for 15 minutes in a 375 degree F oven.

After baking, arrange sliced olives on top, if desired, pushing each slice down slightly. Add cilantro if desired.


This page created on March 7, 2024.