By Samantha Schwalm
One of my clients favorite things are my enchiladas. They can be filled with anything. My favorite is filled with pulled chicken and refried beans. You may even make them with Zucchini layers, instead of tortillas, for a lower carb option. Regardless as to how you make this delicious entree, they are the ultimate comfort food.
Refried Beans ingredients:
▪ 2 cups dry pinto beans* (must soak over night in water) or 2 cans of pinto beans
▪ 8 cups water, plus more as needed (do not need water if using canned beans)
▪ 1/2 white onion small diced
▪ ¾ teaspoon sea salt, plus more to taste
▪ 1/2 teaspoon pepper
▪ ½ teaspoon dried oregano
▪ Freshly ground black pepper to taste
▪ 2 tablespoons avocado oil
▪ 2 garlic cloves, chopped
▪ 2 tablespoons fresh lime juice, plus more to taste
Refried Bean Directions:
Place avocado oil in a sauce pan over medium to low heat. Place the onions into the pan. Sweat onions until translucent, add garlic and spices after 2 minutes of sautéing. Add beans and stock, bring to a simmer and simmer for 15 minutes. Use a blender or Emerson blender to blend together until smooth. Add lime juices, salt and pepper to taste. Serve warm.
Enchiladas Sauce Ingredients:
▪ 3 tablespoons avocado oil
▪ 3 tablespoons all-purpose flour
▪ 2 tablespoons chili powder
▪ ½ teaspoon ground cumin
▪ ½ teaspoon garlic powder
▪ ½ teaspoon sea salt
▪ ¼ teaspoon dried oregano
▪ 1 (8-ounce) can tomato sauce
▪ 1 tablespoon of tomato paste
▪ 1½ cups vegetable or chicken broth
Enchiladas Sauce Instructions:
▪ Heat the avocado oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute. Add the chili powder, cumin, garlic powder, salt, and oregano and whisk for 1 minute. Slowly add the tomato sauce and then the broth, whisking continuously until smooth.
▪ Simmer for 12 minutes, or until thickened. The sauce will thicken more as it cools. Use in your favorite enchilada recipe.
Enchiladas Building:
Preheat an oven to 350 degrees.
While the oven is preheating. It is time to prepare the enchiladas. Place a tortilla flat on a cutting board. Spread some of your refried beans onto the tortilla. Next place some chicken or beef tossed in part of enchiladas sauce. Roll the tortilla up and place in baking pan. Repeat until your pan is full. Pour rest of enchiladas sauce over the top, and top with shredded cheese. Bake for 25 minutes, until cheese is melted and bubbly.
