Enchiladas Casserole

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We love eating clean and nutritious food, but the word “cuisine” in our name means that it must also taste good. For us, this means adding a little heat to our dishes, especially when they are Mexican-inspired.

Ingredients

10 coconut, corn or almond flour taco shells
2 cans of refried beans, BPA-free
1 onion, diced
1 red pepper, diced
1 jalapeño, diced
2 tablespoons coconut oil
1 bottle Texas Pete® Original Hot Sauce
1/2 cup of shredded vegan cheese or high-quality pastured cheddar cheese

1 mixture of Rick Bayless’ Roasted Tomatillo Enchilada Sauce recipe

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Instructions

Preheat your over to 350.
Place the coconut oil and the diced onion, red pepper and jalepeno into a small non-toxic cookware pan and saute on medium heat for 4-5 minutes until cooked
Put the beans into a microwave-safe glass dish, such as this one from Pampered Chef and warm them up for 2-3 minutes in the microwave
Add 1/2 cup of beans to the tortilla shell, then on top of the beans, add 1/4 cup sauteed vegetables and then top with 2 tablespoons of enchilada sauce and a little bit of shredded cheese.
Fold the tortilla and place in a casserole unglazed stoneware baking dish.
Continue until all 10 tortillas are folded and placed tightly together in the baking dish.
Brush the remainder of the enchilada sauce to the tops of the tortillas. Cover and put into the pre-heated over for 20-25 minutes.
Remove the baking pan from the oven, add the rest of the shredded cheese and return to the oven, uncovered for 3-5 minutes until the cheese has melted.
Serve and add a few splashes of Texas Pete Original Hot Sauce.

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Find it online: https://cleancuisine.com/bean-vegetable-enchiladas-casserole/

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Enchiladas Casserole

Ingredients

Instructions