Bean Enchiladas

These enchiladas are both plant based and grain free! I use almond flour tortillas and beans as the filler. So satisfying and so good for you!

Ingredients:

• Refried Beans found HERE!
• 1 red onion, chopped
• 1 bell pepper, chopped
• 1 cup button mushrooms, chopped
• 2 cups chopped spinach
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can fire roasted tomatoes

Topping:

• 1 cup strained tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic & onion powder

Tortillas, I used Siete Foods Almond Flour Tortillas
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Directions:
Preheat oven to 350.

1. Make the refried beans from above link.
2. In a pan, heat up the veggie broth. Add the onion and bell pepper and let saute until soft.
3. Add in the mushrooms and kale and allow to cook for 10 minutes, stirring often.
4. Add the cumin, chili powder, garlic & onion powder and salt and pepper. .Mix well and let cook another 5 minutes. You want the spinach soft.
5. Turn off the heat and set aside.
6. In a small sauce pan, make the topping. 
7. Add the strained tomatoes and spices and allow to simmer for about 7 minutes. Turn off heat.
8. When the beans are done cooking, follow the instructions to mashing them.
9. Add the canned tomatoes to the beans, mix well.
10. Add the veggie saute to the beans mixture and combine well.
11. Put a full 1/4 cup of the filling to each tortilla, roll and put in a large oiled baking dish.
12. Do this with as many as you can fit and fill.
13. Pour the tomato sauce over the enchiladas and garnish with dried parsley.
14. Bake for about 35-40 minutes until the tortillas are slightly browned.
15. Add any additional toppings you wish. I just used a little extra tomato sauce!