I'm not sure if you've noticed by now, but I seriously could eat Mexican food every day. I'm originally California, and Mexican food was what we ate majority of the time. And I am so, very thankful to my mom for raising me that way! ;)
Since my recent change to a gluten and dairy free lifestyle, this was my first time making enchiladas, and honestly I didn't even miss the cheese. I have felt so much better in a variety of ways since I removed dairy from my diet.
I hope you'll give this recipe a try and enjoy it as much as we did!
- 1 can enchilada sauce ( I used Hatch)
- 1 tbsp avocado oil
- 1 zucchini diced
- 1 yellow squash diced
- Siete Cassava flour tortillas
- 1 can black beans rinsed
- 1 tsp chile powder
- 1/2 tsp pink salt
- 1 tsp cumin
- Saute zucchini and squash in avocado oil with all spices until veggies are softened.
- Add black beans and stir carefully and warm for 1 minute.
- In a 9x13 pan, pour some of the enchilada sauce in the bottom of the pan.
- Take a tortilla and dip into the sauce covering both sides.
- Add the veggie mixture in the middle of the tortilla. Roll the tortilla up.
- Repeat for as many tortillas that you can fit in the pan.
- Pour the rest of the sauce on top of all the enchiladas.
- Bake on 350° for about 20 minutes or until sauce is boiling.
I served my enchiladas on cilantro lime rice that I had made a few days earlier. It's super easy--Just add chopped cilantro, pink salt, and the juice of one lime to rice of your choice.
Top your yummy enchiladas with sliced avocado, cilantro, and Kite Hill unsweetened plain almond milk yogurt.
Enjoy your fiesta!