Eat to Live/ Day 3

Yesterday I made the Eat to Live recipe called Bean Enchiladas. It's one of those recipes that sounds way to simple, and you wonder how on earth it will taste good with hardly any ingredients? Even while I was making it I was thinking, hmmmm--not looking like it will taste good!! But wow did it fool us! Both Haze and I gave it an A+ We will be making this easy recipe lots!! If you wanted you could swap out ingredients and add spinach, zucchini, cauliflower or whatever you like--but the veggies he selected were just perfect. The only change I made was to add some soy cheese on top (just a little!) and I served this with a large green salad with the Eat for Health dressing Dijon Date. It was a great meal!
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As far as the taco sauce in the recipe--here is what I did. I mixed 1/4 cup of of regular canned red enchilada sauce (can't find any low sodium--so this was just the lowest sodium one I could find) (it was La Victoria brand) so I took a 1/4 cup of that and mixed it with about 2/3 can no-salt tomatoes (I used those fire-roasted ones) and I blended that together. Then I took the corn tortillas and dipped all of them one-by-one into this sauce (completely submerged). Then I rolled them up with the filling and poured the rest of the sauce on top. Try to stuff as much filling as you can into each one--I stuffed a lot and even had some left over. These are so easy and so good!!

Filling for Bean Enchiladas

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Bean Enchiladas (with soy cheese on top)

Pics are:Bean Enchilada filling