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.

Simply Enchiladas
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Servings
6 servings
Servings
6 servings
Simply Enchiladas
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
  2. 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.
  3. Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
  4. Mix 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
  5. 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.
  6. 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,
  7. Spread remaining enchilada sauce on top of the tortillas.
  8. Sprinkle 1 1/2 - 2 cups shredded cheese on top, (depends how cheesy you prefer.
  9. Bake uncovered for 20 minutes.
  10. Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.
Recipe Notes

Modified from: https://www.gimmesomeoven.com/beef-enchiladas-recipe/print/

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Turkey Sausage and Garbanzo Soup

Easy to make, simple and delicious this soup is protein-rich and light in carbs.

The original recipe is spicy but because of my daughter, rather than including the jalapeno in the soup itself, I chop it up put on top with the avocado and chopped cilantro when serving.

Variations:

  • Instead of turkey sausage, use Italian sausage or Mexican chorizo
  • Instead of garbanzo, use white beans (or any other beans)
  • Add one or two chopped carrots
  • Add 1 chopped bell pepper (any color)
  • Add one potato, chopped smalle  so it doesn’t prolong  cooking time
  • The last 5 minutes, add spinach, kale or other chopped greens (swiss chard, mustard greens)
Spicy Turkey Sausage and Garbanzo Soup
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Servings
4 servings
Servings
4 servings
Spicy Turkey Sausage and Garbanzo Soup
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped onion, sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Add chopped garlic and cook another 3 minutes. Reduce heat to medium.
  2. Add tomatoes with their juices, sliced jalapeño, chili, ground cumin and chopped fresh rosemary. Simmer 10 minutes, stirring frequently.
  3. Add garbanzo beans and 2 cups chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. If needing additional liquid, add another cup of chicken broth.
  4. Stir in fresh lemon juice.
  5. Season soup to taste with salt and pepper.
  6. Serve topped with sliced avocado and chopped cilantro.
Recipe Notes

Modified from https://www.epicurious.com/recipes/food/views/spicy-garbanzo-bean-and-turkey-sausage-soup-458

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Southwest Hummus Wraps

For a delicious lunch or light supper, spread this Southwest Hummus , enriched by red bell pepper and cilantro, on a wrap or into a pita bread, add black beans, avocado and spinach for a healthy, delicious quick lunch or light supper. For an extra-kick add some chopped jalapeño, locoto or serrano.

Southwest Hummus Wraps
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Southwest Hummus Wraps
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Ingredients
Adjust servings:
Units:
Instructions
  1. Spread 2 – 3 tablespoons on one side of the wrap.
  2. Place spinach leaves somewhat off center, keeping clear of the edges of the tortilla.
  3. Spread 1 tablespoon of black beans down center of spinach; layer tomato, avocado, cilantro. If using jalapeño, sprinkle on top.
  4. Fold in ends of the wrap and roll up.
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