AuthorLesia PetrizioMakes one serving
Count each serving as 1 Protein, 2 veggies and 1 starch
To make the enchilada sauce combine all veggies and spices and sauteed in a pan with a few squirts of oil diffuser or pam.
Add in ½ cup of water into the pan to steam the veggies. Cook the veggies down to soft. When soft remove from heat.
Take half the veggies and Purée them leave the rest whole.
Heat the oven to 400 degrees and prepare a baking sheet or dish.
To the vegetable mixture add in your cooked protein and more spice if you desire.
Fill the tortilla with the veggie and protein mixture and fold the tortilla over.
Place the Enchilada in your baking vessel and pour the remaining vegetable sauce over the top and bake for 15-20 mins until bubbly.
Let cook and garnish with parsley or cilantro. You can add 1 oz avocado if you desire and count as a fat. Enjoy!
Ingredients
Directions
To make the enchilada sauce combine all veggies and spices and sauteed in a pan with a few squirts of oil diffuser or pam.
Add in ½ cup of water into the pan to steam the veggies. Cook the veggies down to soft. When soft remove from heat.
Take half the veggies and Purée them leave the rest whole.
Heat the oven to 400 degrees and prepare a baking sheet or dish.
To the vegetable mixture add in your cooked protein and more spice if you desire.
Fill the tortilla with the veggie and protein mixture and fold the tortilla over.
Place the Enchilada in your baking vessel and pour the remaining vegetable sauce over the top and bake for 15-20 mins until bubbly.
Let cook and garnish with parsley or cilantro. You can add 1 oz avocado if you desire and count as a fat. Enjoy!
