Enchilada Salad

Simple Vegan Enchilada Salad. SOS-Free (Salt, Oil, Sugar Free) www.LipstickandBerries.com

This is a quick and filling lunch or dinner! This recipe can be eaten on top of romaine lettuce or it is great made into a taco or burrito.  Anytime I can add greens to my meal I do so!

If you read any of the works of Dr. Colin Campbell or Dr. Caldwell Esselstyn, you are probably familiar with the Tarahumara Native Americans.  Let me elaborate; these two doctors have often discussed a scenario that has received sporadic press over the past decades! The story is that of the Tarahumara Native Americans. The Tarahumara are native to the North Western region of Mexico and are famously known for 3 things…

1. Longevity

2.  Plant Based Diet

3.  Athleticism

Their longevity, their diet and….. their athleticism? Strange though?  I thought Athletes had to eat meat and dairy to be strong? No, not exactly!   The Tarahumara beg to differ!  Living off a diet of mainly legumes, corn, and squash, these people are world renowned runners, some capable of running hundreds of miles in one day with minimal breaks.  Isn’t that incredible?  A dish such as this Enchilada Salad is reminiscent of what would be served at special occasion feast for the Tarahumara people.

This colorful dish will light up any special feast you may be having anywhere in the world!  Also, may it be a nice pre or post-game meal for any athletes you have in your family!  Enjoy!!

Ingredients:

1 Yellow Bell Pepper, chopped

1 Sweet Onion, chopped

1 Cup Frozen Yellow Corn

1 Cup Black Beans, salt-free, drained & rinsed

1 Cup Pinto Beans, salt-free, drained& rinsed

1 Can Tomato Sauce, no salt added

1 Teaspoon Chili Powder

1 Teaspoon Cumin

1 Teaspoon Garlic Powder

2 Tablespoons fresh Cilantro, chopped

1 Tomato, chopped

Black Pepper to taste

Romaine Lettuce, chopped

Directions

1. Water saute the onion and bell pepper for about 5 minutes on medium heat, or until the onions are slightly translucent.

2. Add frozen corn and saute for another 3 minutes.

3. Add beans, tomato sauce, and all seasonings. Cook until heated throughout.

4. Remove from heat, and then mix in chopped cilantro and fresh chopped tomato.

5. Serve over chopped romaine.

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Trackbacks

  1. […] love beans! Some of my other favorite bean recipes my Rosemary Beet Hummus, Enchilada Salad, and my World Famous Caribbean […]

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