Recipe from drmcdougall.com

Ingredients

Sauce:

• 2-8 Ounce Cans Tomato sauce
• 3 Cups Water
• 4 Tbsp Cornstarch
• 3 Tbsp Chili powder
• 1/2 Tsp Onion powder
• 1/4 Tsp Garlic powder
• 10 Whole wheat tortillas

Enchilada Filling:

• 4 Cups Mashed pinto beans
• 1 Cup Chopped green onions
• 1 1/2 Cup Frozen corn kernels, thawed
• 2.25 Ounce Can Sliced black olives, drained1-2 Tbsp Chopped green chilies (optional)

Directions

1. Place all ingredients for the sauce in a saucepan. Mix well with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder if desired. Set aside.
2. Preheat oven to 350 degrees.
3. To assemble casserole: Place the beans in a large bowl. Add the onions, corn, olives and green chilies (if you wish). Mix gently until well combined.
4. Place 1 1/2 cups of the sauce in the bottom of a large non-stick oblong baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with a silicone baking mat. Bake for 45 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with salsa and Tofu Sour Cream (recipe in Dips & Spreads), if desired.