Mexican in my house is a little tricky with a no-cheese Husband.  So I made these lovely Salsa Verde Enchiladas.


Ingredients (for 6 enchiladas):

  • 1 can dark red kidney beans, drained and rinsed
  • 2 ears of corn
  • 1 cup portabella mushrooms, sliced thinly
  • 1/3 cup Corn and Chile salsa (or regular salsa)
  • Pepper and salt to taste
  • 6 whole wheat tortillas
  • 1 can Verde Salsa




  • Preheat oven to 350.
  • Remove raw corn from ears using a knife.
  • Mix drained beans, corn, mushrooms, corn and chile salsa, pepper, and salt in a bowl.
  • Grease a casserole dish.
  • Lay out a tortilla on a plate, and then dish in a portion of the enchilada mix.  Roll tortilla and place at one end of the casserole dish.  Repeat five times.


  • Pour salsa verde over the top.


  • Bake for 30 minutes. 
  • Remove and eat!
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