Enchilada Beans and Corn

Enchilada Beans and Corn

(Serves 4)
This is one of my favorite go-to recipes. I use a pressure cooker because I can have the dinner on the table in 15 minutes.

1 Tbs canola oil

1 large onion, chopped

1 cup pinto or black beans, soaked overnight and drained

1 cup corn (fresh or frozen)

16 oz jar of enchilada sauce

2 cups water

1/2 cup fresh cilantro, chopped

1/2 cup avocado, chopped


1. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, stir and cook until onions brown. Remove from heat.

2. Combine onions, beans, corn, enchilada sauce, and water in a soup pot. Bring to a boil, then reduce heat, cover and simmer for one hour.

3. As an alternative, try a pressure cooker. Combine ingredients, secure lid, bring to pressure and cook for 4 to 6 minutes. Allow pressure to come down naturally. Garnish with cilantro and avocado. Wrap in warm tortilla.

If you are not accustomed to consuming beans and/or you combine many types of foods at one meal, Marlene’s suggests Gastro, V-Gest or Digest Gold by Enzymedica, reliable digestive enzymes for alleviating the gas, abdominal bloating and digestive discomfort.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.

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