Hot - Cold Enchilada Salad
Ingredients
° 1 Onion diced
° 1 Cup corn
° 4 cloves garlic minced
° 1-2 tbsps chilli powder ,add more if desired.
° 1/2 tbsps ground cumin
° 15 Ounce can of black beans ,drained and rinsed .
° 15 Ounce can of pinto beans or chick peas ,drained and rinsed .
° 15 Ounce can of tomato sauce,no salt added .
° 1/4 cup fresh cilantro, diced.
° 1 Tomato of your choice , diced.
° 1 Head of romaine lettuce, chopped ( keep cold in the fridge until needed)
Directions
In a large skillet or medium saucepan over medium- high heat,add the onion and corn. Cover and saute for a couple of minutes.
Add garlic, chilli powder, and cumin. Sautr for a few more minutes, or until the onions become translucent. Stir occasionally.
Add the beans and tomato sauce, stir well and replace the lid. Cook for a few more minutes until the sauce is simmering and the beans are hot.
Turn off, the heat and stir in the cilantro, fresh tomato, and lime or lemon juice.
Plate the chilled chopped romaine lettuce on individual plates. Pile a couple of scoops of around 1 to 2 cups of the enchilada mix over the greens.Garnish with extra cilantro.
