ENCHILADAS DIVORCIADAS 💃🏻 You should never have to choose between red or green sauce it just ain’t right. I decided to make the verde side with flank steak and the roja side vegetarian with beans, spinach and mushrooms. Both were 🔥🔥🔥. Also, don’t underestimate the shredded lettuce on top, it adds a whole new light and crunchy dynamic to these babies.
- 1 lb flank steak
- 1 cup mushrooms
- 1/2 diced white onion
- 4 cups spinach
- 1 14 oz can refried black beans
- 1 4 oz can diced green chiles
- 8 tortillas (I used Siete Food Almond Flour)
- 2 cans enchilada sauce (1 green 1 red)
- shredded Mexican cheese
- shredded lettuce
- Greek yogurt or sour cream
- hot sauce
Preheat oven to 350 degrees.
Cook your flank steak on a skillet over medium high heat for 4-5 minutes each side (depends on the thickness of the steak). Let it rest for 10 minutes then cut into bite size pieces.
In an oiled skillet over medium heat, sauté mushrooms and diced white onion for 5ish minutes. Add spinach and combine until spinach is wilted.
In a sauce pan, heat up refried black beans with the juice from one lime and can of diced green chilies.
Coat half your tortillas (I used @sietefoods almond flour tortillas) in verde sauce and half in red sauce.
For the verde, add your steak and veggie mixture in the center of the tortilla, roll up and place the seam side down on a baking pan (you can add a small layer of sauce to the bottom of the pan as well).
For the red, add the veggie mixture and the beans, roll up and place seam side down.
Top with more sauce, then a generous amount of shredded cheese. Bake for 15-20 minutes and top with shredded lettuce, hot sauce, guacamole and Greek yogurt/sour cream.