One of my family's FAVORITE meals! This enchilada recipe is a WINNER for my entire family. The veggies add that extra boost of nutrients, PLUS this is packed with flavor! A warm, filling, nutritious meal that the whole family will LOVE over and over again!
1 package of sprouted tortillas (or whole grain or whole wheat tortillas)*
1 cup shredded mozzarella cheese
1 small chopped red pepper
1 medium zucchini (shredded)
½ cup diced red onion
½ cup chopped cilantro
1 can organic black beans
1 Tbs. garlic powder
Non-stick spray for glass Pyrex (coconut or olive oil spray are good options)
1 28 oz. can organic tomato sauce
1 Tbs. cumin
1 ½ Tbs. garlic powder
2 ½ teaspoon chili powder
1 teaspoon smoked paprika
¾ teaspoon sea salt
No nutrition information available
First, preheat oven to 350 degrees. Next, heat stove to medium heat and put in onion. Cook for 2-3 minutes until translucent. Add meat and veggies and cook for 8-10 minutes until meat is brown. Sprinkle garlic powder and give it one last stir, then turn heat off.
Next, in a bowl, pour tomato sauce in and add seasoning. Then, arrange your counter with a 9x13 glass Pyrex baking dish, the tortillas, meat and veggie mixture, sauce and mozzarella cheese. Next, spray the baking dish.
In an assembly line order, lay tortilla to one side of the baking dish. Fill tortilla with a few tablespoons of meat and veggie mixture, then roll it up. Repeat with 8-10 tortillas, depending on how full your wraps are.
•A little tip when rolling tortillas: When I line the baking dish with wraps, I make sure they are a little snug.
Once the baking dish is full of the enchiladas, pour sauce over top, making sure all edges are covered. Finally, sprinkle with cheese.
Cover dish with tinfoil and bake for 30 minutes covered. Then take the foil off and bake for another 10-15 minutes until cheese is melted and slightly browned.