Isolation Enchiladas

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It’s DAY 12 of social distancing and working from home. While I say the isolation hasn’t cracked me, I did cheer for dinner when it came out the oven..

Anywho I made these delicious enchiladas vegetarian and diary-free. I’m sure it would be easy to swap the refried beans for meat and soy-cheese for cheese.

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Isolation Enchiladas

Servings: 5

  • 10 Trader Joe’s reduced carb whole wheat tortillas

  • 1 bottle Trader Joe’s Enchilada Sauce (Or my favorite homemade sauce)

  • 1 bag Trader Joe’s shredded soy cheese

  • 1 can refried beans

  • 1 cup chopped kale

  • 1 tsp. chili powder

  • 1 tsp. cumin

  • 1 tsp. oregano

  • 1 tsp cilantro + more for topping

  1. Preheat oven to 375°F. Line a 13x9 baking dish with tin foil and spray with cooking spray. Spread 1 cup on enchilada sauce over the bottom of the baking dish.

  2. In a medium bowl mix kale, refried beans, 1/2 cup of soy cheese, 1/4 cup enchilada sauce, and spices together. 

  3. Spoon mixture into each tortilla and roll up. Place seam side down in the baking dish.

  4. Pour remaining sauce over the enchiladas. Top with remaining cheese.

  5. Cover dish with aluminum foil. Bake 30 minutes. Sprinkle with cilantro.

What quick recipes are you whipping up at home?


-Kindly,

Cait

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