I made an enchilada stack! 392 Cal for entire plate.
I made an enchilada stack! 392 Cal for entire plate.
by ingridolivia
4 Comments
ingridolivia
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This only works if you have a good enchilada sauce. Most of the brands I tried are pretty bad. I found a good one that only my local store sells, but I think you could make your own very easily
Ole keto flour tortillas (the ones that are 35 cal ea), Enchilada sauce, 1/8 cup daiya Mexican blend cheese, a little beyond Meat, 58 g black beans, tomatoes, 1/4 cup refried beans, onion, corn, forager sour cream, jalapenos, and a few olive slices and red onion for garnish
To make this start by laying down one tortilla in a non-stick baking pan (or use parchment paper). Add a layer of everything (beans, corn, etc). Dip another tortilla in enchilada sauce and put it on top of all that. Repeat with remaining toppings and tortilla.
Bake at 350 F covered (so the cheese melts). Approximately 15 to 25 minutes (I don’t remember exactly).
peascreateveganfood
The best looking enchiladas I’ve ever seen
MomsAgainstManBabies
Pretty!
androidbear04
I bet they’d be just as good with green enchilada sauce, too!
4 Comments
​
This only works if you have a good enchilada sauce. Most of the brands I tried are pretty bad. I found a good one that only my local store sells, but I think you could make your own very easily
Ole keto flour tortillas (the ones that are 35 cal ea), Enchilada sauce, 1/8 cup daiya Mexican blend cheese, a little beyond Meat, 58 g black beans, tomatoes, 1/4 cup refried beans, onion, corn, forager sour cream, jalapenos, and a few olive slices and red onion for garnish
To make this start by laying down one tortilla in a non-stick baking pan (or use parchment paper). Add a layer of everything (beans, corn, etc). Dip another tortilla in enchilada sauce and put it on top of all that. Repeat with remaining toppings and tortilla.
Bake at 350 F covered (so the cheese melts). Approximately 15 to 25 minutes (I don’t remember exactly).
The best looking enchiladas I’ve ever seen
Pretty!
I bet they’d be just as good with green enchilada sauce, too!