Ingredients

Scale

For the filling:
½ large yellow onion, chopped
1 bell pepper, diced
½ teaspoon garlic powder
1 teaspoon oregano
½ teaspoon dried basil
1 teaspoon chili powder
For the sauce:
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
For the guacamole:
2 soft avocados, peeled, seeded and diced
Juice of 1 lime
1 teaspoon cumin
½ teaspoon garlic powder
1-2 tablespoons fresh cilantro, chopped
10 cherry tomatoes, diced
For the garnish:
4 green onions, finely chopped (optional)
Pumpkin seeds (optional)

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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.
Guacamole topping: With a fork, mash the avocados with the lime juice, cumin and garlic powder. Mix in cilantro and tomatoes. Spoon mixture on top of enchiladas. Garnish with green onions and pumpkin seeds (optional). You can make this ahead of time if you like, so that the flavors mingle.

Notes

For salt-free canned beans, look for Eden or Whole Foods brands.

Look for corn tortillas that are made with only corn, water and lime.

For a milder effect, try ancho chili powder. If you want to make things spicier, add your favorite hot sauce or spice to the tomato sauce or just to the blended sauce that goes on top.

Whole Foods Market sells salt-free canned corn.

One clove of fresh garlic may be substituted in the sauce or guacamole.

Prep Time: 25 mins
Cook Time: 30 mins

Nutrition

Serving Size: 1/8 recipe (1 enchilada with sauce and guacamole topping)
Calories: 252
Sugar: 6.6g
Sodium: 172.9mg
Fat: 7.2g
Saturated Fat: 1.1g
Carbohydrates: 41.5g
Fiber: 11.8g
Protein: 10.1g
Cholesterol: 0