Organic Sprouted Corn Tortilla Enchiladas

by Anne Papina on July 19, 2006

Image: enchiladas(ARA) – By now, nearly everyone has heard about the health benefits of whole grains. While more and more products labeled “whole grain” are showing up on supermarket shelves, most still take the form of breads or cereals. If you’re looking for something different – or just to reduce your wheat intake – consider corn tortillas.

Tortillas are versatile, easy to prepare and can be very healthy. However, not all tortillas are created equal. Most are made with corn flour, but do not use the whole corn kernel. They may also include multiple preservatives and other ingredients. Some also include Amylase, an enzyme that breaks down starch into a simpler form and can be derived from bacterial, fungal or animal sources.

When looking for a healthy tortilla, choose a certified organic, sprouted, whole-kernel corn tortilla. Sprouting grains converts their carbohydrates into maltose, which is ordinarily done by the body during digestion. The enzymatic action enables the body to absorb the vitamins and minerals more efficiently. Plus, the sprouting process naturally increases the protein content, and decreases the calories and carbohydrates found in the original grain.

Additionally, sprouting is the only way to release all the vital nutrients stored in whole grains. The sprouting process activates beneficial enzymes which cause the grains to sprout and become living, nutrient-rich food, and increases the availability of vitamins and minerals.

Certified organic products are carefully managed from grower to finished product. They are free of pesticide residues and usually have more natural flavor. Look for a minimal number of ingredients. Whole corn, water and lime are all that is required to make healthy, flavorful tortillas. Tortillas without preservatives must be kept refrigerated or frozen to maintain freshness.

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 nothing 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
Prep time
Cook time
Total time
Contributed with permission by Food for Life and ARA Content.
Recipe type: Main
Serves: 4
  • 1 package Food For Life Sprouted Organic Corn Tortillas
  • 2 tablespoons organic extra virgin olive oil
  • ½ 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)
  1. 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.
  2. 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.
  3. Sprinkle with remaining cilantro and serve with guacamole, salsa and lime wedges.


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