If you are in the mood for a Tex-Mex meal, try this recipe from the February 2012 issue of Canadian Living. It would also be good to serve to a crowd on Super Bowl Sunday in a couple of weeks. Make a quick enchilada sauce, brown some ground beef, and sauté onion, corn and black beans. Then layer tortillas, the beef mixture and cheese, top with the sauce and more cheese, and bake. You could use ground chicken or turkey instead of beef. Once the dish was heated through, I put it under the broiler for a few minutes to brown the top.

Avoiding Additives and Preservatives

The ingredients in this recipe that could include additives and preservatives are the passata, chipotle peppers, black beans, tortillas, cheese and sour cream. Try Molisana brand passata, Herdez canned chipotles in adobo sauce, President’s Choice Blue Menu canned black beans, President’s Choice original flour tortillas and Loblaws No-Name sour cream. If you use low-fat sour cream be sure to check the label, as I find low-fat products tend to contain more additives. Cheddar cheese without colour is relatively easy to find.

Make the enchilada sauce

Brown the ground beef

Layer the tortillas, beef mixture and cheese

Top with sauce and cheese before baking

I browned it for a few minutes under the broiler

Garnish with sour cream and green onions


2 cups (500 mL) bottled strained tomatoes, (passata)

2 cloves garlic, minced

2 tbsp (30 mL) chili powder

1 tsp (5 mL) dried oregano

1 chipotle pepper in adobo sauce, chopped

1 pinch salt

1 lb (454 g) lean ground beef

2 tsp (10 mL) olive oil

1 onion, finely chopped

1 cup (250 mL) rinsed drained canned black beans

¾ cup (175 mL) frozen corn kernels

3 large whole wheat or regular tortillas

1- ¼ cups (300 mL) shredded Cheddar cheese

¼ cup (60 mL) sour cream

1 green onion, thinly sliced


In small saucepan, bring strained tomatoes, garlic, chili powder, oregano, chipotle pepper and salt to boil; reduce heat and simmer for 10 minutes.

Meanwhile, in large nonstick skillet, brown beef over medium-high heat, breaking up with wooden spoon. With slotted spoon, remove beef and set aside. Drain fat from pan.

Add oil to skillet; cook onion over medium heat until softened, 3 to 4 minutes. Add black beans and corn. Return beef to pan, stirring to combine. Stir in 1 cup of the sauce, mixing well.

Place 1 of the tortillas in greased 8-inch (2 L) square baking dish. Top with 1/4 cup of the cheese and half of the meat mixture. Repeat layers of tortilla, cheese and meat mixture once. Top with remaining tortilla and sauce. Sprinkle with remaining cheese.

Bake in 375°F (190°C) oven until cheese is melted, about 15 minutes. Slice and serve garnished with sour cream and green onion. Serves 4.

From the February 2012 issue of Canadian Living