ENCHILADAS

From my favorite Aunt Christy, for health, with love. Great for making and enjoying throughout the week, or to make for a get together.

SERVES 8

Use a 9x13 pan or casserole dish

12 small sprouted tortillas

For Sauce:

2 tbsp. olive oil

2 tsp. ground cumin

¼ c. sprouted flour

1 7 oz. can tomato paste (small can – I like Muir Glen)

1 box of vegetable or chicken broth

Filling:

12 oz. shredded mozzarella

1 can black beans

1 package frozen spinach (thaw and drain/squeeze out excess water)

1 package corn, thawed

2 bell peppers, chopped

2 bunches of scallions, thinly sliced

2 boneless, skinless chicken breasts, cooked and shredded (optional)

2 tsp. cumin + ½ tsp. of both salt and pepper

Topping:

4 oz. shredded mozzarella

Method

For Sauce:

Stir ingredients together in a pot or pan on medium heat, whisk and simmer until slightly thickened, season with ½ tsp. of both salt and pepper

Filling:

In large bowl mix all filling ingredients

Add ¾ of sauce (above) and mix together with filling

Preheat oven to 375

In 9x13 pan or casserole dish, cover bottom with 1/8th of the sauce

Layer tortillas (6) on top of spread out sauce

Add filling

Layer tortillas (6) on top of filling

Coat tortillas with last 1/8th of sauce

Sprinkle 4 oz. of shredded mozzarella cheese on top

Bake at 375 in convection oven for 45 minutes, cool, serve

Nutrition facts per serving: Calories 396, Carbohydrates 37g, Protein 24g, Fat 17g