Healthy Plant-Rich Enchiladas
I tend to avoid Tex-Mex food because it is so heavy and leaves me feeling like I’ve eaten a tank.
Then I made Sweet Potato Enchiladas from Oh She Glows cookbook and I discovered crazy delicious, digestible enchiladas.
Casting about for something to take to a friend’s house for the Superbowl today, enchiladas seemed to be a Superbowlish kind of food.
I was astonished at how fast they were eaten, from the 3 year-old and up, everyone enjoyed them.
Variations:
- Make it vegan: use 1 1/2 cup cooked lentils instead of ground meat
- Make it spicy: keep the poblano seeds or add 1/4 – 1/2 red pepper flakes
- Make it chicken: use chopped up leftover (or rotisserie) chicken instead of ground meat
I use this Enchilada Sauce
Gimme Some Oven: Red Enchilada Sauce
Next time I’ll make a double recipe and save half for a second dinner later in the week.
1. Shepard pie with mashed sweet potatoes OR
2. Stuff a spaghetti squash (scoop out seeds first), sprinkle cheese on top and cook in oven for 30 – 40 minutes.
I’ve discovered it’s easy to make taco seasoning. I double the recipe (without onion powder or garlic powder simply because I never have any) from Family Fresh Meals and keep it in a small mason jar.
- 2 tablespoons avocado or expeller-pressed canola oil
- 1 onion chopped
- 1 1/2 pounds lean ground beef turkey or bison
- 4 garlic cloves minced
- 1 tablespoon taco seasoning
- 1 poblano pepper seeded and chopped (keep seeds for more kick)
- 1 bell pepper chopped, any color
- 1 tomato chopped
- 1 15 oz can black beans
- 1/2 cup cilantro chopped
- Salt and pepper to taste
- 8 large whole-wheat flour tortillas
- 1 1/2 - 2 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce or 1 can store-bought enchilada sauce
- Extra cilantro
- Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
- Heat avocado oil in a pot over medium heat until it just starts to shimmer. Add onion and cook, stirring occasionally for 5 minutes. Add ground meat and cook, stirring occasionally until no longer pink.
- Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
- Mix 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
- Add poblano and bell peppers, tomato and black bean. Mix again and cook just until poblano and bell peppers soften. Stir in 1/2 cup chopped cilantro.
- Set up an assembly line with tortillas, enchilada sauce, ground beef mixture, and cheese. Spread two tablespoons enchilada sauce over the surface of the tortilla, then about 2 large spoonfuls of ground beef mixture. Roll up the tortilla and place,
- Spread remaining enchilada sauce on top of the tortillas.
- Sprinkle 1 1/2 - 2 cups shredded cheese on top, (depends how cheesy you prefer.
- Bake uncovered for 20 minutes.
- Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.
Modified from: https://www.gimmesomeoven.com/beef-enchiladas-recipe/print/