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Last week’s recipe was a snack that turns into dessert with just ONE added ingredient. Click here to see it!
These enchiladas are sure to satisfy. I know it’s a long list but don’t be intimidated. It’s really not a lot when you physically line them up. Measure your spices into a small bowl and get them out of the way. Everything else will flow!
If you can’t have as many carbs, replace half of the beans with more of any veggie.
Servings: 6 (1 serving = 1 enchilada)
Cook time: 45 mins (30 mins on hand)
1 Tbsp Butter
2 Zucchini (2 cup’s worth)
1 Red Bell Pepper (1 cup’s worth)
1 Green Bell Pepper (1 cup’s worth)
¼ c Yellow or White Onion
¼ c Cilantro (chopped)
8 oz Canned Black Beans
8 oz Can of Tomato Sauce (unsalted)
6 oz Water
¼ t Garlic Powder
¼ t Black Pepper
½ t Dried Oregano
½ t Salt
1 Tbsp Chili Powder
1 Tbsp Dried Parsley
4 oz Sour Cream
1½ c Shredded Cheddar Cheese (or preferred cheese)
4.5 oz Can of Green Chiles (optional)
6 High Fiber Low Carb Tortillas
Large Pot w/lid
8×11 Casserole Dish
1. Chop all veggies into ¼ – ½ inch pieces. Heat pot on medium heat. When hot, add oil & veggies & cover. Cook 7-10 mins.
2. Chop the cilantro 2-3 times. Set aside.
3. Rinse & drain beans. Set aside.
4. Preheat oven to 350˚F.
5. Combine tomato sauce, water & spices in a small pot and warm on low heat.
6. In a bowl, mix the sour cream, ½ cup cheese and ½ cup of the hot red sauce.
7. Pour the sour cream mixture, beans, cilantro & chiles in the pot with the veggies and stir well.
8. Inside the dish, roll each enchilada with ¾ cup of filling. Pour the remaining red sauce on top & top with remaining cup of cheese.
9. Bake for 15 mins. You can broil for 1-2 minutes at the end to bubble the cheese.
Make It Easier – Buy pre-made/canned enchilada sauce.
Tag us on IG or FB and let us know how you like it @TheGestationalDiabeticChef