Vegan Recipe: Dr. Joel Fuhrman’s Bean Enchiladas

vegan bean enchilada

Serves 6

1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
8 oz tomato sauce, no or low-sodium, divided
2 cups cooked pinto or black beans or canned beans, no-salt-added or low-sodium
1 cup frozen corn kernels
1 tbsp chili powder
1 tsp ground cumin
1 tsp onion powder
1/8 tsp cayenne pepper or to taste
1 tbsp chopped fresh cilantro
6 corn or 100% whole wheat tortillas


More information: Dr. Joel Fuhrman’s 7-Day Crash Diet

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