Easy Enchiladas
Mexican food and it’s spicy flavors always hit the spot, and taste even better homemade! Also, it’s so easy to make in bulk, so all friends and family can enjoy, and this meal is no exception. Simply stuff tortillas with savory ground beef or chicken, simple seasonings, sneaky spinach, and a few other key ingredients. Done in less than half an hour, and no one will ever guess they are so healthy!
Ingredients:
2/3 pound ground beef, grass-fed
2-3 cups spinach
1/4 cup red onions
1/2 tbsp of each: nutritional yeast (optional), black pepper, freshly ground, parsley
1 tsp of each: cayenne pepper, cumin, garlic, paprika
1/2 tsp turmeric
3/4 cup vegan sour cream
4-6 tortillas
1/2 cup red enchilada sauce
(goat) cheese, for topping
cilantro, for garnish (optional)
scallions, for garnish (optional)
Directions:
Preheat the oven to 375 degrees, then place the empty, 8x8 baking dish inside the oven.
In a medium-large pan, start by sautéeing the meat, on low-medium heat. Cook for 4-6 minutes, or until about half the meat is still pink.
Stir in the spinach, red onions, and all the spices, then sauté for 1 minute.
Add the sour cream, then let cook for a final 2 minutes.
Evenly stuff each tortilla with the mixture, roll them up, and transfer to the warmed baking dish.
Bake for 12-14 minutes.
Pour the enchilada sauce and cheese on top of everything.
Broil at 500 degrees, for 3-5 minutes. Be careful to watch, so it doesn’t all burn!
Garnish, serve right away, and enjoy!
Store leftovers, if any, in the fridge.
Notes:
Can substitute ground chicken, for the ground beef.
The pan needs to be warmed, so the enchiladas don’t become soggy. Once ready to bake, and they hit the bottom of the heated pan, they immediately start cooking.
Doubling the recipe? Use a 9x13 pan, and follow the recipe the same way!
I used two almond flour tortillas, and two cassava flour ones. Both stayed in tact beautifully!
