I actually first made these for Cinco de Mayo two weeks ago. The ladies I was feeding, however, devoured the entire dish before I had the chance to take a photo. So, on this rainy Sunday, with a hankering for Mexican food that I just can’t seem to kick, I made them again. My roommate, to say the least, was quite happy to test them out for a second time.
Maybe it’s because it’s Michelada season, but every time the prospect of eating out comes up this month, I seem to crave Mexican food. Unfortunately, there are no Mexican restaurants nearby that I know of that use ingredients that, in my book, are a bit healthier. So, I took it upon myself to make my own version of my favorite Mexican dish -enchiladas. I wanted to make these vegetarian, and since I have never been a fan of the black bean, especially when pureed, I thought I would use white beans as the meat of my dish. Rather than heavy flour tortillas, I used sprouted grain tortillas, and instead of sour cream, I used Greek yogurt. After tossing in some homemade guacamole, some green and yellow peppers and of course, some cheese and enchilada sauce, these guys were bursting with flavor and yet, they didn’t weigh me down. I even had enough energy to rearrange my kitchen after eating this tasty lunch.
One thing to note, if you are using other alternatives to flour tortillas such as brown rice tortillas, they can easily break apart, making it difficult to roll. If this is the case, you can just as easily line the bottom of your baking dish with a layer of tortillas add the fillings and top with a second layer of tortillas for more of an enchilada lasagna. Here’s how to make this healthier twist on the enchilada…
5 sprouted grain tortillas
2 cans cannellini beans
1 can organic enchilada sauce
1/2 large red onion chopped finely
1 green bell pepper chopped
1 yellow bell pepper chopped
8oz of shredded Mexican cheese
2 cups Greek yogurt
Salt and Pepper
Pre-heat oven to 350 degrees. To make guacamole, combine avocado, red onions, juice of 2 limes and salt and pepper to taste. I also like to add a little garlic pepper. Fresh garlic or garlic powder would work too. Mix all ingredients together and set aside. Pour enchilada sauce into a shallow dish, big enough to dip tortillas in. Dip first tortilla in the sauce, covering both sides and place in pyrex baking dish. Add a few spoonfuls of beans, top with a few spoonfuls of guacamole and a few slices of green and yellow peppers and a sprinkle of cheese. Roll tortilla up and push down to make sure it does not open. Repeat with remaining tortillas. When all have been rolled, top with remaining cheese. Bake for 10-15 minutes depending upon your oven. In a medium bowl mix together Greek yogurt and juice of 1 lime. Top Enchiladas with Greek yogurt sauce.