Bean & Corn Enchiladas
Monday, April 15, 2019
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Ingredients
Vegan, Gluten free
Produce
1 1/2 cups Corn, fresh or frozen kernels
1/4 tsp Garlic powder
1 tbsp Green chilies
1 Lettuce
1 Onion
1/2 tsp Onion powder
4 cups Pinto beans
1 cup Scallions
1 Tomatoes
Condiments
1 Guacamole
1 2.25-ounce can Ripe olives
1 Salsa
2 8-ounce cans Tomato sauce
Baking & Spices
3 tbsp Chili powder
4 tbsp Cornstarch
1 Salt
Bread & Baked Goods
10 Whole wheat or 16 corn tortillas
Liquids
3 cups Water