Joel Fuhrman - Eat To Live

216 Joel Fuhrman, M.D.

BEAN ENCHILADAS

1 green pepper, sliced

1/2 cup sliced onion

1 cup nonfat commercial taco sauce or salsa sauce

2 cups canned or cooked pinto or black beans

I cup frozen corn kernels

1 tsp. cumin

1 tsp. chopped cilantro

6-8 nonfat corn tortillas

Saute the green pepper and onion in a skillet with 2 tablespoons or

the taco sauce, until tender. Stir in the beans, corn, and seasonings.

Paint the tortillas with a coating of taco sauce, spoon about 1/4 cup of

the bean mix on each, and roll up. They can be eaten as is or baked

at 375° in the oven for 15 minutes first.

BLACK AND BLUE BEANS AND GREENS

SERVES 4

1/2 cup black beans

1/2 cup white beans

1 bay leaf

2 garlic cloves, chopped

1/2 tsp. Mrs. Dash seasoning

1 tsp. Vege Base by Vogue

one bunch kale, chopped or sliced in strips, stems removed

3 medium white onions

10 oz. spinach, chopped or sliced in strips (or one box frozen spinach)

4 small zucchini

small bunch fresh dill, chopped

Start cooking beans in 3 cups of water with the bay leaf, garlic, and

seasonings. Then peel the onions and add them along with the

spinach, zucchini, kale, and dill on lop of the cooking beans and let

simmer over a low flame for at least 2 hours. Then stir up the mix-

ture well, breaking up the zucchini and onion now that they are soft

and mushy.