Bean & Corn Enchiladas
By Heather McDougall
- 2 8-ounce cans tomato sauce
- 3 cups water
- 4 tablespoons cornstarch
- 3 tablespoons chili powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1/2 tsp. salt or to taste
- 4 cups mashed pinto beans
- 1 cup chopped scallions
- 1 cup corn kernels, fresh or frozen
- 1 2.25-ounce can sliced ripe olives, drained
- 2 tablespoons chopped green chilies (from a can like Ortega diced green chilies)
- 1⁄2 cup chopped cilantro or to taste
- 10 whole wheat or 16 corn tortillas or more
Optional Ingredients as a side:
- diced onion
Instructions: Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.
Preheat oven to 350°F.
To assemble casserole, place the beans in a large bowl. Add the scallions, corn, olives and green chilies. Mix gently until well combined. Place 11⁄2 cups of the sauce in the bottom of a large non-stick baking dish. Take 1 warmed tortilla and dip in warm sauce then spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Sprinkle some shredded Daiya Vegan pepper jack cheese on top. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 35 minutes. Remove from oven and let rest for about 5 minutes before serving. Serve with additional toppings, if desired.