It’s Waste-Not Wednesday!
Who else loves to transform their leftovers into amazing culinary creations? If anyone else indulged in Taco Tuesday yesterday & has some leftover Taco fixings, these Homemade Enchiladas are the perfect way to re-purpose your leftovers!
Mix together in a hot skillet: 1 chopped Onion, 1 small chopped Red Bell Pepper, 1 can of Black Beans, 2 small Tomatoes, 1 cup of Organic Corn, 1 Tsp. Ground Cumin & Pepper, to taste.
While that is simmering, make your Enchilada Sauce. In a blender, mix together 1 - 4 oz. can of Green Chili’s, including the sauce, 1/2 cup of Salsa, 1/2 cup of Tomato Sauce, 1/2 cup of Vegetable Broth, 1/2 of a Lime, juiced, 1 Tsp. of Minced Garlic & 2 Tsp. Dried Oregano. Set aside.
Then, in a 9x13 pan, place your skillet mixture inside a sprouted tortilla and roll that up. Then, place seam-side down in your pan. Repeat until all of your mixture is used up. Then, pour your Enchilada sauce over the top & sprinkle chopped onions or scallions on top. Bake at 375° for 25 minutes. Garnish with Avocados and enjoy!
