A healthier enchilada

I have professed my love for Mexican food several times over. One thing I rarely order or make is enchiladas. Mostly because they aren’t that healthy. And they have such little nutritional value.

So I decided to cook them up at home to try to make them a little healthier. There is the never-ending battle between the flour and corn tortilla in our house. Brian likes the flour, I like the corn. I am still trying to limit my gluten intake and corn have way fewer calories than flour. So this is a tale of two different plates of enchiladas.

So start by making the enchilada filling. And preheat your oven to 350F.

I added about a half tablespoon of olive oil to a large skillet on medium to medium-high heat. Once hot, I sautéed one small onion(diced) until it starts to soften and turn glassy. Then I added in a pound of 93% lean ground beef and a packet of fajita seasoning(or seasoning of choice). When that is almost cooked through I stirred in 1 diced zucchini and one can of drained and rinsed black beans. Cook until heated through. Then add in a few handfuls of spinach. Stir until just starting to wilt.

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Now you have a very tasty and nutritious filling. From here, you can use it to top a salad, make a taco or make enchiladas.

In the bottom of an 8×8 pan, pour a little enchilada sauce on the bottom of the pan ans spread it around. I used flour tortillas for Brian. I put 3 big spoonfuls of enchilada filling in the center or a tortilla then rolled it up and placed it in the pan.

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I continued to do that until they were neatly rolled and tightly packed. Then I took pre-made enchilada sauce and generously poured it over the rolled enchiladas. Top with cheese.

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Bake in the oven for 20-25 minutes until the cheese is melted and bubbly. Serve.

I wanted a lower calorie meal. So I took a mini loaf pan and placed a corn tortilla at the bottom of it. Then I topped it with a good amount of filling, a healthy pour of enchilada sauce and cheese. I placed this in the oven next to the bigger pan for about 20 minutes.

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For a nice healthy side I made one avocado worth of guacamole and split it between the two of us. A perfect compliment to the hot and filling enchiladas.

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Which was a perfect meal to eat last week during the snow storm.

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The leftovers are amazing, too. I sauteed up some more onion and an orange bell pepper and topped with some more of the filler and enchilada sauce. So tasty!

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Reinventing leftovers is great! How do you reinvent your leftovers so you don’t get bored?

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