Healthy Beef and Veggie Enchiladas
Submitted by Jeanne Larson
About the cook: I am a wife, mom of two boys, and a part-time middle school teacher who teaches a Farm to Table cooking class/Health and PE. My side business is called Endurance Fit For Life and my goal is to promote a healthy lifestyle for the whole family. I have written three cookbooks, which focus on simple, healthy recipes and easy to make. My website and social media has a link for hiking/biking trails in Orange County that give details on where to park, sights you will see on the trails, and other info. Overall, my goal to to help simplify healthy cooking in the kitchen with giving others recipe ideas that will keep them and their families healthy!
About the dish: This is one of our family's favorite meals! Nutrient-dense and absolutely delicious, that your whole family will love!
National Origin: American
Estimated Time: 1 to 2 Hours
1 package of sprouted tortillas (or whole grain or whole wheat tortillas)*
1 cup shredded mozzarella cheese
1 small red pepper, chopped
1 medium zucchini, shredded
½ cup diced red onion
½ cup chopped cilantro
1 can organic black beans
1 Tbs. garlic powder
Non-stick spray for glass Pyrex (coconut or olive oil spray are good options)
1 28 oz. can organic tomato sauce
1 Tbs. cumin
1 ½ Tbs. garlic powder
2 ½ tsp. chili powder
1 tsp. smoked paprika
¾ tsp. sea salt
*NOTE: Be careful substituting gluten-free tortillas in this dish. Some brands are too soft and turn out mushy. If you choose to use gluten-free tortillas, try using less sauce to help prevent them from getting soggy.
Preheat the oven to 350 degrees. Heat the stove to medium heat and add the red onion and cook it for 2-3 minutes until translucent. Add the meat and veggies and cook them for 8-10 minutes until the meat is brown. Sprinkle the garlic powder, give it one last stir, and turn off the heat.
Next, pour the tomato sauce in a bowl and add the seasoning. Arrange your counter with a 9×13 glass Pyrex baking dish, the tortillas, the meat and veggie mixture, the bowl of seasoned sauce and the mozzarella cheese. Spray the baking dish.
In assembly-line order, lay a tortilla to one side of the baking dish, fill the tortilla with a few tablespoons of the meat and veggie mixture, and roll it up. Repeat with 8-10 tortillas, depending on how full your wraps are.
• A little tip when rolling tortillas: When I line the baking dish with wraps, I make sure they are snug.
Once the baking dish is full of the enchiladas, pour the sauce over top so all edges are covered. Finally, sprinkle with cheese.
Cover the dish with tinfoil and bake it for 30 minutes. Then remove the foil and bake it for another 10-15 minutes until the cheese is melted and slightly browned.
This is one of our absolute FAVORITE recipes! It is satisfying, tasty, and full of healthy ingredients that are always a winner when I serve family, friends, or bring it as a meal to a loved one. If someone is in need of a meal—a new baby, sickness, or moving into a new home)—this recipe is a ‘go-to’ for me and always gets great reviews from the recipient.