I just love this dish so much! It is very easy to make and it doesn’t take a lot of time. Because I make my meals for one person, this one is ideal for meal prep. I usually eat one serving right away, put one in the fridge for the next day and four in the freezer. You know, it tastes even better after one day in the fridge – or coming out of the freezer.
When you don’t like your dish to be spicy, you can leave out the jalapeños. It tastes good with or without. The more experienced kitchen princess – or prince – could use real, soaked beans.
People who can’t go without meat, can always add chicken or minced meat. This dish could be made to fit everybody’s taste.
[highlighted color_scheme=”dark or bright”]Enchilada Casserole[/highlighted]
Ingredients (6 servings)
- 1 tbsp coconut oil
- 1 chopped onion
- 199 gr sliced jalapeños, canned
- 150 gr of corn, canned
- 800 gr of kidney beans, canned
- 400 gr diced tomaties
- 100 gr low fat cream cheese
- 100 gr grated mature cheddar
- ½ tsp cumin
- 4 whole wheat tortilla’s
- sea salt
Preheat oven at 200°C. Heat coconut oil in a casserole. Add onion and
jalapenos. Sautee for 2-3 minutes.
Add beans, corn and diced tomatoes. Cook for 3 minutes. Add cream
cheese and 75 gr of cheddar. Stir in salt and cumin until cheese is
completely melted. Set aside.
Grease a baking tray. Cut tortilla’s into bite sized pieces. Layer 1/3
of the tortilla pieces at the bottom of the baking tray. Pour half of
the beans mixture on top. Form another layer with 1/3 of the tortilla
pieces and pour rest of the beans mixture over the pieces. Layer the
remaining 1/3 of the tortilla pieces on top. Sprinkle with the rest of
the cheddar. Bake for 30 minutes.
Nutritional Information per serving
[styled_list][list_item]368 kcal[/list_item][list_item]41 gr carbohydrates[/list_item][list_item]9 gr dietary fiber[/list_item][list_item]19 gr protein[/list_item][list_item]11 gr fat[/list_item][/styled_list]