1 Onion diced
1 Cup of corn
1-2 Tbsp chilli powder
1/2 Tbsp ground cumin
15 Ounce can of black beans ,drained and rinsed
15 Ounce can pinto beans,drained and rinsed
15 Ounce can of tomato sauce,no salt added
1/4 Cup of 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/wok over medium -high heat ,add the onion and corn. Cover and saute for a couple of minutes
Add garlic ,chilli powder,and cumin .Saute for a few minutes ,or until the onions become translucent . Stir occasionally .
Add the bean 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 juice.
Place the chilled chopped romaine on the individual plates. Pile a couple of scoops around 1 to 2 cups of the enchilada mix over the greens. Garnish with extra Cilantro.
Chefs note : For better and more great supurb flavor grill or roast the corn on the cob and then slice off kernels.
Great amazing delicious dish