The BEST healthy enchiladas! Plz ignore that it breaks at the end lol. You have to make these asap! They’re vegetarian but super filling and so so delicious! The perfect weekday dinner to make and the leftovers are just as good!!!
- 1 tbsp avocado oil
- 1/2 yellow onion diced
- 2 cups spinach chopped
- 1 can of refried black beans
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp cumin
- 8 to rtillas I used @sietefoods almond flour
- 1/2-1 cup shredded Mexican cheese
- 1 1/2 cups enchilada sauce
Enchilada sauce (adapted from @cookieandkate):
- 2 tbsp avocado oil
- 3 tbsp gf all purpose flour or regular flour
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cinnamon
- 2 tbsp tomato paste
- 2 1/2 cups vegetable broth
- 1/2 tsp apple cider vinegar
Make your enchilada sauce first. Combine your spices and flour in a small bowl.
Heat a saucepan over medium heat and add the oil. Once it’s hot, add the slices and flour and whisk until smooth. Add the tomato paste and continue whisking.
Start to slowly add the veggie broth and continue to whisk. I usually add about 2 1/4 cup to get the consistency i like- keep it mind it will thicken once it’s cool!
Simmer for 5 minutes continuing to whisk. Turn off the heat, stir in the vinegar and set aside.
Sauté the onion in avocado oil for about 5 minutes. Stir in spinach until wilted. Add the beans and seasonings and combine.
Cost the bottom of a baking pan with enchilada sauce. Begin to stuff your tortillas with the filling, roll up the tortilla and place folded side down on the baking dish. Continue to do so for the rest of your tortillas (I used 8) then generously pour your sauce over top so that the tortillas are coated. Top with shredded cheese and green onion and bake for 15-20 minutes. Let cool and serve!