It's almost an unwritten rule in my home that we HAVE to have at least one Mexican dish each week for dinner. For one, it makes for an easy dinner idea. And two, Mexican food is pretty much my most favorite kind of food! I'm a huge salsa and guacamole fan, and maybe this is why I love making it so much, but I do also really love the flavor of cumin, chili's, lime, cilantro, and everything else that makes up your traditional Mexican meal!
Tonight's recipe was so simple, easy, and nutritious, I definitely need to make it more often! It took minutes to put together and not too long in the oven either, which was a win-win! I usually have most of these ingredients on hand so it can be a perfect go-to meal when I'm in a bind or don't know what to make.
Enchiladas can be made in various ways but I am keeping this recipe simple so you can see how easy it is to make healthier meals that are also simple and easy. I'll almost always include onions and cilantro in my Mexican dishes. Onions have great antiviral and anti infammatory properties. Cilantro is helps detox your body from heavy metals. and helps protect your body from oxidative stress.
Siete's Almond Flour Tortillas are by far my most favorite grain free tortilla. My kids don't even know that they aren't getting a regular flour tortilla when I use them. I choose to cook with almond flour tortillas because we do have gluten sensitivities in our home and the ingredients used in this particular brand are incredible! Almond flour, tapioca flour, water, sea salt, and xanthan gum! Honestly, I was a little concerned about using the Almond Flour Tortillas with smothering enchilada sauce on top. I thought they would turn out soggy and completely fall apart but these tortillas held up great! My biggest tip to making them not go soggy is to bake the enchiladas without the sauce and cheese on top first. Once they're golden brown on top, add the sauce and the cheese.
I recommend buying an organic enchilada sauce because there are so many sauces out there that are filled with filler ingredients or inflammatory oils. Our most common brands (like Old El Paso, Las Palmas, and La Victoria) will contain ingredients such as high fructose corn syrup, soybean oil, natural flavors, corn starch, and maltodextrin. All of which we don't need in enchilada sauce.
The same goes for refried beans. When you buy organic beans it's a lot easier to buy ones that don't contain any hidden sugars or inflammatory starches and oils. Rosarita makes a great organic refried bean that is only pinto beans and seasonings, no added oils or sugar! These beans have so much flavor, I love adding them to my Mexican dishes!
You'll notice I added sauerkraut to this recipe. I know it's uncommon to see that in Mexican dishes, but I truthfully added it to get more probiotic rich foods to our diet, plus it's great for helping with digestion! When buying sauerkraut you will want to buy it in the refrigerated section and make sure it hasn't been processed to be sealed (typically in a plastic container). If it is in a glass jar with a sealed lid, this means it had to undergo high heat and most likely killed the good bacteria.
Here's my full recipe!
Grain Free Enchiladas
12 almond flour tortillas
2 lbs of beef, chicken, pork (I used canned beef) cooked
1 16 oz can organic refried beans
1/4 cup raw sauerkraut
1/2 onion, diced and caramelized
1/2 cup cilantro, minced
1 16 oz can organic enchilada sauce
1 cup shredded colby jack cheese
Combine meat, beans, sauerkraut, onion, cilantro, and 1/2 can of the enchilada sauce in a mixing bowl. Spoon 1/3 cup out evenly into tortillas, rolling them tightly and placing in a 9x13 pan. Bake in the oven at 350 degrees for 15 minutes or until golden on top. Pull out of the oven and pour remaining enchilada sauce on top and sprinkle with cheese. Place back in the oven for 5-10 minutes or until cheese is fully melted. Serve with your favorite sour cream, guacamole, or salsa.
Can you see how making these simple swaps can help reduce the inflammation your body might be going through? If it's hard to see or understand why this is so important to identify which foods may cause inflammation, or how it causes inflammation, I teach all about this in my 6 week Learning Nutrition Course!
Happy eating!
Love,
Danielle
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