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Easy Enchilada Recipe
The Easy Enchilada Recipe
By Nick Lynch S.S.C, C.F.T.
Enchiladas
This is a recipe you can use that will provide enough food to last the whole week. If you’re cooking for a family just make more! These store nicely in the refrigerator and also package easily so you can take them with you to work/gym/travelling or wherever else you need to eat. This particular recipe is loaded with protein, good carbohydrates, healthy fats, vitamins and minerals.
Prep time: 45 minutes (The rice takes about 45 minutes. While the rice is cooking you can prep the, rest of the necessary ingredients.)
Cook time: About 10 minutes (cook until steaming)
Shelf life: 1 week covered up in the refrigerator.
This recipe makes 12 enchiladas, about 2 is a serving size, if you still feel hungry, eat another one or have a tablespoon of coconut oil.
What you need:
¾ lb. ground beef finely chopped (grass fed, local is the best)
1 large onion, finely chopped
1 pack of Ezekiel brand sprouted grain enchilada wraps (let thaw first)
1 cup of grated cheddar cheese (preferably raw milk cheddar, grass fed)
1 cup of lettuce
2 cups salsa (make sure the ingredients are just vegetables, no added oils, sugar or spices)
2 cups of refried black beans (ingredients should read black beans and salt, nothing else)
1 and 1/2 cups of rice, let boil on low for about 45 minutes. (You will have extra rice, this is good, wrap it up and use for other meals throughout the week)
How to make:
Cook the meat with the onions nice and rare or at least medium rare. The meat will cook more during the cooking of the enchiladas. Take the enchilada wraps and lightly cook each side for about 30 seconds on a low heated/buttered or olive oiled up pan. Place the wrap down and spread black beans, then small amount of meat, sprinkle cheese on top, then salsa, rice and some lettuce. Roll up the enchilada and place the top part where you just rolled down. This will help keep them closed. After all the enchiladas are rolled up and placed wrap part down in a glass Pyrex pan, cover them up and put in the oven that has been pre-heated to 325. Let sit for about 10 minutes or until they start to steam, you will need to lift the foil to see if there is steam. When you see steam, take out of the oven, remove cover, let sit for 5-10 minutes then eat! Yummmmmmmmm!!! You may have left over rice and meat. Great! Cover this up, refrigerate and consume as a couple more meals.
Enjoy this food that is both nutritious and delicious. Very easy to make and last for a whole week! Contact us if you have questions.
