1 medium red onion, diced
1T coconut oil
1 can of corn, drained and rinsed
1 can black beans, drained and rinsed
1/2t chili powder (or more to taste)
1/4C fresh chopped cilantro
juice from 1/2 lime
8 corn tortillas (or about 6 flour tortillas)
1 - 16 oz can chunky salasa (I used medium heat)
1. Preheat oven to 350 degrees.
2. Spray a 9x11" pan with oil.
3. In a large skillet, add oil and diced onion and saute over medium-high heat until the onion softens and begins to brown around the edges.
4. Add corn, beans, chili powder and cilantro to the skillet. Stir that sucker up over medium heat and squeeze the juice from 1/2 lime into the skillet. Mix well and heat through until the cilantro begins to wilt. Remove from heat and set aside to cool. (Don't want to burn your hands stuffing the enchiladas!)
5. Make a tortilla-size envelope out of aluminum foil and wrap the tortillas in it. Put it in the preheating oven for about 3 minutes. This softens the tortillas so they don't split as you wrap them around the filling.
6. While the tortillas are warming up, puree the can of salsa in food processor, add cornstarch and mix well. If you're in a rush, just use 2 cans of store bought enchilada sauce.
7. The fun part: Filling tortillas. I admit, I should have taken pictures of this step. Place about 2 serving spoons of filling in a row in the center of the tortilla and fold the tortilla like a letter but without the creases.
8. Place the tortillas in your oiled 9x11" pan with the fold side down.
9. Once your pan is full of filled and folded tortillas, pour the sauce over your delicious enchildas.
10. Bake at 350 degrees for 30 minutes.
11. Serve! I topped my enchiladas with Toffuti sour cream and guacamole. Soooo delicious.
|Tofutti Sour Cream - Best vegan sour cream in my opinion.|
|Wholly Guacamole. I pick these up at Sam's Club and freeze whatever I don't use right away. Freeze guacamole? Yep! As long as it's in an air tight container.|