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