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Organic Corn Tortilla Enchiladas

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Author: ARA

(ARA) -       Food For Life makes corn tortillas from organic sprouted whole kernel corn, filtered water and lime. "We use no corn meal or corn flour," says Gary Torres of Food For Life. "We sprout our corn first, then slowly produce a 'masa' using basic natural ingredients. We gently press each healthy, flavorful corn tortilla individually, rather than die cut them.

      This keeps the 'masa' fresh, eliminates the need to recirculate it and yields a tortilla that is most like the hand made tortillas of years ago with a rich corn taste. When you open the package, you can smell the corn. There is like it."

      Corn tortillas are healthy and versatile, great for breakfast, lunch, dinner and snacks, travel well and go with almost any food. Food For Life's Certified Organic Sprouted Corn Tortillas can be found in most natural and specialty stores.

      For a change of pace, try this quick, simple and delicious recipe:

Organic Sprouted Corn Tortilla Enchiladas

Ingredients:

1 package Food For Life Sprouted Organic Corn Tortillas
2 tablespoons organic extra virgin olive oil
1/2 tablespoon chili powder
1 teaspoon cumin
1 medium organic onion - diced
2 cloves organic garlic - minced
3 large organic tomatoes - diced
4 tablespoons fresh organic cilantro - chopped
8 ounces organic corn - cooked
1 cup cooked organic brown rice (optional)
1 can (15.5 ounces) organic black beans, drained and rinsed
1 can of your favorite organic enchilada sauce
5 ounces organic cheese of your choice, shredded (optional)
Pre-heat oven to 375 degrees

       In a large pan over medium heat, add half a can of enchilada sauce, olive oil, chili powder, cumin, onions and garlic. Bring to a simmer. Add corn and black beans, let simmer on low heat for about five minutes. Add half the cilantro and cooked brown rice, then remove from heat.

      Warm Food For Life Sprouted Organic Corn Tortillas on heavy dry skillet. Spoon ingredients in each tortilla and place in oven safe pan. Add remaining sauce over top, sprinkle with cheese, cover and cook in oven for about 10 to 15 minutes.

      Sprinkle with remaining cilantro and serve with guacamole, salsa and lime wedges.

Serves four.

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