Watch out….this vibrant salad is SO good it’s craveable! Try it out, and you’ll find this Hot-Cold Enchilada Salad to be hearty and filling, but afterward, you’ll still feel light and energized.
There’s no cheese or meat to make you feel bloated and fatigued. I think it’s safe to say this is probably the healthiest way to enjoy the scrumptious enchilada flavor.
This plant-strong twist on a Mexican favorite is made without flour tortillas but piled over romaine instead. This makes it low in calories and rich in fiber.
It’s also free of added fats, which doesn’t often happen in traditional Mexican cuisine. This Enchilada will energize you, rather than make you feel heavy like those with beef and cheese would do.
Recipe by Katie Mae
Makes 5 cups, not including romaine | Ready in 20 minutes
Stores 1 week in fridge (without romaine)
- 1 onion, diced
1 cup corn*
4 garlic cloves, minced
1–2 tablespoons chili powder
½ tablespoon ground cumin
1½ cups cooked black beans (15-oz can, drained and rinsed)
1½ cups cooked pinto beans (15-oz can, drained and rinsed)
15 oz tomato sauce, no salt added
¼ cup fresh cilantro, diced
1 tomato of your choice, diced
1 head romaine lettuce, chopped (keep cold in the fridge until needed)
1 lime, juiced
- In a large skillet or medium saucepan over medium-high heat, add the onion and corn. Cover and sauté for a couple minutes. Add garlic, chili powder, and cumin. Sauté 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 juice.
- Plate the chilled chopped romaine on individual plates. Pile a couple scoops (around 1 to 2 cups) of the enchilada mix over the greens. Garnish with extra cilantro.
For better and more authentic flavor, grill or roast the corn on the cob, and then slice off the corn kernels.