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Mexican Enchiladas

Ingredients for Sauce:

1 ½ cups chopped onions

½ cup chopped pepper

1 clove minced garlic

2 tablespoons cold-pressed oil

½ teaspoon salt

1 cup tomato paste

1 cup canned tomatoes

1 teaspoon cumin

1 teaspoon celery salt

Directions for the Sauce:

Sauté first five ingredients for several minutes.

Add remaining sauce ingredients.

Simmer about 10 minutes more.

Ingredients for Filling:

1 cup chopped onion

2 cups cooked pinto beans or 2 cups of vegeburger of your choice

¼ cup cold-pressed oil (may use less). If using beans instead of vegeburger, you do not not need the oil!

1 cup chopped olives

1 teaspoon cumin

¼ teaspoon garlic powder or garlic salt or 2 teaspoons of soy sauce. If using garlic powder then add some salt to taste.

Optional: 1/8 cup of organic corn

Directions for Filling:

Sauté onion and burger (if used) in oil, stirring often. Onions can also be sautéd in just water.

(If using beans, add them with the rest of the ingredients.)

Remove from heat and add rest of ingredients.

Dip tortillas in tomato sauce, then place a couple spoonfuls of filling on each tortilla and roll snugly. If tortillas are stiff, heat carefully in warm oven until pliable.

Arrange the rolled tortillas in oiled casserole dish and cover with sauce.

Bake at 350 degrees F for 30 minutes.

Serves 3 or 4

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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