Wednesday, February 2, 2011

Cruisin' Enchiladas

This recipe is one of my family's favorites. I love how versatile it is. I have included a vegetarian option, and it would be simple to adapt it to vegan as well. For those of you who have trouble digesting grains or are doing a low carb diet, you can omit the rice and it's just as delicious. Feel free to add hot peppers, fresh diced tomatoes, avacados or a variety of beans as you see fit. This is a dish you can really make a little differently each time, or find your favorite and stick with it.

These enchiladas are super easy to make with leftover meat and rice from a meal of Beef and Peppers or stir fry. Or you can start the rice cooking, then brown the meat before adding the peppers to make it all from scratch without adding much more prep time. No matter how you slice it, this meal goes from opening the fridge to serving the plates in less than an hour.

Cruisin' Enchiladas

1 lb cooked beef or chicken, shredded or cut into thin strips
2 tbsp extra virgin olive oil
1 red bell pepper, diced
3 cloves garlic, finely chopped
½ cup cooked black beans
1 jar salsa
1 pkg sprouted or whole grain tortillas
cooked brown rice
shredded cheese
whole plain yogurt

Heat oven to 350 degrees. In a medium skillet, saute pepper in oil 2-3 minutes, just until the color brightens. Add chopped garlic and saute one minute more. Add meat and beans and stir.
Spread 1/3 cup salsa on the bottom of a rectangular baking dish. Place one or two spoonfuls of meat mixture in the middle of each tortilla and roll them up, placing them in the baking dish with the seam down. When all the tortillas have been filled, pour the remaining salsa over the enchiladas. Top with shredded cheese and bake for 20 minutes or until cheese is melted and beginning to brown. Serve over cooked brown rice and top with whole plain yogurt, if desired.

Veggie Version

Omit meat, and increase beans to one cup. Add 1 yellow bell pepper, chopped with the red pepper.

This post is linked to Real Food Wednesday.  Enjoy!

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