Bean Nachos with Enchilada Variation

This yummy little recipe was taken from Eat to Live by Joel Fuhrman and modified to my tastes and kitchen ingredients. It also happens to be gluten-free, dairy-free if you are interested in that! This recipe seems like it would be great for working moms as it makes up in such a short amount of time.

Ingredients:

• 2 medium bell peppers, any color
• 1 small white onion
• 1 14 ounce can diced tomatoes
• 2 cans black, kidney or pinto beans
• 1/2 cup frozen corn, thawed or fresh corn off the cobb
• 1 tablespoon dried or fresh cilantro
• 1 1/2 tablespoon chili powder
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon onion powder
• cayenne pepper to taste (optional)
• 8 corn tortillas OR a bag of corn chips

Steps:

1. In a food processor or chopper, dice bell peppers and onion
2. Combine all ingredients on low heat until warmed through (approximately 10 minutes)
3. For nacho variation: Sprinkle bean mixture over nacho chips and serve.
4. For enchilada variation: Spoon bean mixture into corn tortillas, wrap and put in the oven and bake for 15 minutes at 375 degrees. Remove and serve.

Yield: Approximately 4 servings.

Miscellaneous:

• The original recipe called for the veggies to be more thoroughly cooked, but these particular veggies are so delicious and fresh tasting raw, especially with the cilantro, that I recommend just letting the recipe heat up enough to be warm.
• The original recipe also called for more corn, I do not like corn so I reduced the amount of corn.  I also used canned corn instead of frozen or fresh.
• I pureed one can of beans before adding it as Little Frances has been so picky about eating beans lately!
• Although Little Frances and I had this completely dairy free with some avocado on the side (I also added some jalapenos to mine), her dad added shredded cheese to the top.  I find that the flavors are delicious enough without the cheese.

Storage: Store bean mixture or enchiladas in the fridge for up to one week, reheat before use.

Timing: If you wanted to puree the bean mixture after cooking, this can be introduced as early as one year, however in its normal form, I recommend waiting until your child is a toddler as some of the chopped veggies and chips require molars to grind.  As with many foods, it is not ingredients, so much as how finely you chop them that determines how easily your little one can eat them.

Difficulty: I am giving this a 1 out of 5, although since it does involve using your stove I probably should give it a low 2.  It’s so easy – just chop, mix, warm, serve!

Epicutie Rating: Somewhat yummy! (See left side of the page for descriptions)

This gets a solid Yummy in the Tummy in enchilada form from Little Frances, however in nacho form she realized that she could hold the chip a certain way and all of the bean mixture would just slide right off so that she could get to what she really wanted – the chips!

Daddy, with his mountain of cheese!

Little Frances, so excited because she managed to get her hands on some of it!

Here is Little Frances eating this at a previous time in enchilada form (with white tortillas).