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“Heather and her work as a BT practitioner have been instrumental in overcoming challenges related to my past hyper-thyroid condition. Heather is a healer. She is a rare individual with the power to listen. Her knowledge of her craft is made potent by what she brings to it as a person.”
by Josh, 40

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Vegetarian, Wheat and Dairy-Free Enchiladas

I love this recipe and hope you will too! It’s perfect for lunch during the week. I typically make this on a Sunday and eat it for lunch all week long. Yum!

-1 can black beans
-1 can refried beans (I love chili lime flavor)
-1 can enchilada sauce (red or green – your choice!)
-1 red pepper, chopped
-1 avocado, chopped
-1 package of Lisanatti almond pepperjack cheese, grated
-Salsa, as needed
-1 package small corn tortillas (I love Trader Joe’s brand, of course)
-9×13 glass baking dish

Preheat oven to 350. Soften tortillas by placing them on stove burner set to low for a few seconds each side. Heat up black and refried beans in one pan, add 1/8 cup cheese. Heat enchilada sauce on low. Scoop bean mixture, 1T enchilada sauce, red pepper, avocado, a sprinking of cheese and 1T salsa into corn tortilla. Roll up and place in baking dish. Repeat until dish is full. Pour remaining enchilada sauce over the top of rolled tortillas. Sprinkle cheese over top until lightly covered. Bake 30 minutes.

Happy Eating!
Heather :)

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