BLACK BEAN ENCHILADA
ingredients:
8 tortillas (I use Siete Cassava)
2 cans black beans (or 1 black 1 lentil)
1/4 C pico de gallo
red enchilada sauce (store bought or see below for healthier homemade)
Organic mexican blend cheese
taco seasoning
garlic powder
salt + pepper
chili powder
oregano
toppings:
avocado
cilantro
plain yogurt
pico
Blend black beans with pico and seasonings to taste until smooth but with texture.
Add about 1/4 C cheese and combine.
Add a thin layer of red sauce to the bottom of a baking dish and coach each tortilla in the additional sauce while it’s still warm from the pan. Fill with bean filling and roll up then place face down in the dish.
Top with rest of sauce and another 1/4-1/2 C cheese.
Bake at 375 for 10 minutes
Red enchilada sauce:
1 tbsp. chipotle chili powder
1 tbsp. chili powder
3/4 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt
3 tbsp. ghee
3 tbsp. arrowroot starch/flour
3 cups chicken broth or bone broth
6oz. can tomato paste
Add butter and arrowroot to a pan on medium high heat and combine. Then add seasonings and combine. Last add broth and tomato paste, reduce heat to low and whisk until thickened
SHREDDED CHICKEN ENCHILADAS
ingredients:
8 tortillas
1.5 lb chicken breast
chicken or bone broth
diced tomatoes and chiles (rotel)
2/3 C plain yogurt
1 jar salsa verde
organic Mexican blend cheese
oregano
taco seasoning
chili powder
salt + pepper
toppings:
avocado
cilantro
Plain yogurt
pico
Bake chicken in the oven in a layer of broth at 375 for 15 minutes or until fully cooked. Do not overcook
Shred chicken using two forks or a stand or hand mixer on low. You want fine shreds but not beat to a pulp
To the shredded chicken add yogurt, seasonings, and 1/4 C or more if you’d like rotel and 1/2 C cheese and combine.
Follow the same method as the black bean enchiladas, adding the sauce to the bottom of the pan then coating and filling tortillas placing them face down.
Bake at 375 for 10 minutes.
SUPERFOOD PANCAKE BAKE
Fun Fact: this is the same recipe as the superfood waffles, just approximately doubled and put into a baking dish! Here’s the recipe:
ingredients:
2 2/3 C organic oats
2 ripe banana
4 eggs
2 1/4 C milk
1/2 C hemp seeds
1/4 C chia seeds
1/3 C coconut sugar
optional 4 scoops collagen
2 tsp baking powder
1 tsp cinnamon
1/2 C blueberries
organic maple
Add all ingredients to a blender, except the blueberries and maple syrup.
Once smooth, pour into an 8x8 baking dish, add blueberries, and bake at 375 for 35-40 minutes.
*Serve with a drizzle of maple syrup.
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