Hot-Cold Enchilada Salad and lemon water

• 1 Onion diced

• 1 Cup of corn

• 1-2 Tbsp chilli powder

• 1/2 Tbsp ground cumin

• 15 Ounce can of black beans ,drained and rinsed

• 15 Ounce can pinto beans,drained and rinsed

• 15 Ounce can of tomato sauce,no salt added

• 1/4 Cup of fresh cilantro ,diced

• 1 Tomato of your choice , diced

• 1 Head of romaine lettuce chopped ( keep cold in the fridge until needed

Directions

1. In a large skillet or medium saucepan/wok over medium -high heat ,add the onion and corn. Cover and saute for a couple of minutes

2. Add garlic ,chilli powder,and cumin .Saute for a few minutes ,or until the onions become translucent . Stir occasionally .

3. Add the bean and tomato sauce ,stir well and replace the lid. Cook for a few more minutes until the sauce is simmering and the beans are hot .

4. Turn off the heat and stir in the cilantro , fresh tomato , and lime juice.

5. Place the chilled chopped romaine on the individual plates. Pile a couple of scoops around 1 to 2 cups of the enchilada mix over the greens. Garnish with extra Cilantro.

6. Chefs note : For better and more great supurb flavor grill or roast the corn on the cob and then slice off kernels.

Great amazing delicious dish