ENCHILADAS CASSEROLE – healthy every-meal recipe, filled with fiber, protein and greens.
Dishes that can be eaten any meal are pretty awesome! Now that I am going back to school and that I’ll be even more busy, meal prep on Sundays is gonna be key. This enchiladas casserole is the kind of casserole dish I’ll make to make sure we have a good nutrient intake.
This enchiladas casserole dish has protein thanks to the beans and is high in fiber thanks to the tortilla. The spices add lots of flavors to the mix and the nutritional yeast gives this much loved cheesy aftertaste.
I used Siete Foods almond and cassava flour tortilla in this recipe but feel free to use pretty much any you like. You can also use my chickpeas tortilla recipe here.
- 8 gluten-free (or regular) tortilla
- 3 cups kale or spinach, washed and trimmed
- 1 large onion, diced
- 1 15oz black bean can, rinsed
- 1 orange or red bell pepper, diced
- 1 tsp avocado oil
- 1 tsp cumin
- 1 tsp paprika
- 3 tbsp nutritional yeast
- ½ tsp cayenne pepper (or more if you like spicy)
- 1 28oz tomato can, diced
- 2 tbsp fresh herb minced: cilantro, parsley, scallions..
- to serve: pumpkin seeds
- Preheat oven at 375F
- Add oil to and combine onion, pepper, and kale in a large sauce pan. Cook for 5 minutes on medium heat with ¼ cup or water.
- Add spices and nutritional yeast. Finally add tomato diced. Cook for 5 other minutes.
- Place the beans in a bowl. Spoon ¼ of the vegetable mix in the baking dish, spreading evenly.
- Spoon into each tortilla the vegetable mix and roll up. Place each tortillas side by
side. Spread some remaining mix on top.
- Bake for 30 minutes.
- Sprinkle the herbs and pumpkin seeds.
- Eat warm