Enchiladas Casserole

by Kelly Cohen 1 min read

Another amazing recipe from holistic health coach and chef Kelly Cohen, author of My Organic Diary.

A healthy every-meal recipe, filled with fiber, protein and greens.

Serves: 4

Ingredients

8 gluten-free (or regular) tortilla
3 cups kale or spinach, washed and trimmed
1 large onion, diced
1 15oz black bean can, rinsed
1 orange or red bell pepper, diced
1 tsp avocado oil
1 tsp cumin
1 tsp paprika
3 tbsp nutritional yeast
½ tsp cayenne pepper (or more if you like spicy)
1 28oz tomato can, diced
2 tbsp fresh herb minced: cilantro, parsley, scallions..
to serve: pumpkin seeds

Directions

Preheat oven at 375F
Combine onion, pepper, and kale in a large sauce pan. Cook for 5 minutes on medium heat with ¼ cup or water.
Add spices and nutritional yeast. Finally add tomato diced. Cook for 5 other minutes.
Place the beans in a bowl. Spoon ¼ of the vegetable mix in the baking dish, spreading evenly.
Spoon the vegetable mix into each tortilla and roll up. Place tortillas side by side. Spread some remaining mix on top.
Bake for 30 minutes.
Sprinkle the herbs and pumpkin seeds.
Eat warm

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