Body By Beers

Happy  food prep Sunday!  So this recipe is a little more in depth but worth the effort.  Below you will see how I adapted the recipe into a lower carb version for me by making more of a black bean & squash enchilada lasagna for myself.    I kept the” real wrapped up version”  for my family.  Everyone seemed happy with their meals.  ENJOY!

WHAT YOU NEED

• 1.5 TBS EVOO
• 1 chopped pepper
• 1 chopped onion
• 2 large head broccoli chopped
• ¼ cup cilantro
• 5 cups spinach
• 2 yellow squash sliced
• 1 tsp cumin
• ¼ tsp cinnamon
• 1 can 15 oz low sodium black beans rinsed
• 1 cup salsa
• 1 cup shredded cheese- I used low fat Monterey jack
• Salt and pepper to taste
• 8 Whole wheat Tortilla’s or corn Tortillas
• Cilantro

WHAT TO DO

• Preheat oven to 400
• In a large fry pan heat evoo add all veggies  (except cilantro and spinach and squash) add  salt and pepper cover and let veggies get tender for about 9 minutes.
• Add Cumin and cinnamon and spinach and let cook down
• Add beans and ½ of the cheese and salt and pepper to taste
• Add 1 cup salsa to the mixture

ASSEMBLE THE ENCHILADA

• Poor a little home made Enchilada sauce on bottom of pan (see recipe for this below)
• Take your whole wheat tortilla’s and fill them with the mixture and wrap up
• Drizzle the Enchilada sauce over top and cover with remaining cheese and cilantro
• Bake uncovered for 25 mins or until golden and bubbly
• **As a side note I only made 4 enchilada’s with the wraps for my family. For my lower carb version,  I did everything the same but I layered a 8 * 8 pan with yellow squash and made like a enchilada lasagna.   A little sauce then squash then blackbean layer and did that three times and then topped with sauce and a little cheese

 

ENCHILADA SAUCE RECIPE

• 3 tbsp evoo
• 3 tbsp whole wheat flour
• 1tbsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp oregano
• Salt and pepper to tase
• ½ tsp cinnamon
• 2 tbsp tomato paste
• 2 cups veggie broth
• ½ lime squeezed or 1 tsp apple cider vinegar

 

WHAT TO DO

• Warm oil in pot
• Poor in spices and flour and whisk for a minute or so
• Add in tomato paste and then the broth slowly keep whisking
• Let cook at medium heat and let simmer and thicken for 8 minutes
• Remove from stove and whisk in lime juice or vinegar and salt and pepper to taste

Recipe adapted from Cookie and Kate