Project Description

Ingredients

  • 1 small onion, chopped
  • 1 small red pepper, chopped
  • ½ cup sliced fresh mushrooms
  • 2 tsp extra virgin olive oil, or coconut oil
  • 1 garlic clove, minced
  • 2 cups cooked shredded chicken or beef
  • 1 15oz can black beans, rinsed and drained
  • ¾ cup corn kernels (if organic) or use same measure of cooked brown rice
  • 4 oz. can chopped green chilies
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp oregano
  • 1 ½ cup enchilada sauce
  • ¾ cup shredded cheese of your choice
  • 6 organic corn or other gluten free tortillas

Instructions

  1. Preheat oven to 350 F degrees.
  2. In a large frying pan sauté the onion, green pepper, mushrooms until just tender. Add garlic and cook 1, minute more. Add meat, beans, corn or rice, chilies and all spices and cook 3-4 minutes until cooked and heated through. (You could also used precooked meat from other left overs i.e. roast chicken).
  3. Spoon ½ cup of bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 10 x 9 baking dish.
  4. Top with enchilada sauce and cheese. Bake, uncovered for 25-30 minutes. Garnish with cilantro and guacamole if desired, serve.

Note: You can purchase enchilada sauce in the ethnic section of your grocery store. Green chilies are generally mild and they do add a nice flavour. You could also use another tomato sauce of your choice. These freeze well if you have leftovers.

Nutritional info per serving: Total calories: 502
Total fat: 5g, Saturated fat: 1g, Carbohydrate: 45,
Fiber: 7g, Protein: 29.75 Sodium: 422mg, Sugar: 1g (with low fat cheese using brown rice).

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.