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| Easy Cheesy Bean Enchiladas |
When I had initially bought the package of corn tortillas used in tonight's meal, I had intended to use them to make my family's favorite Mexican
Enchilada Lasagna. But being unable to resist the urge to try something new, I decided to attempt making enchiladas for the very first time. I know they are nothing elaborate or difficult, but I had never made them, so I looked up a few basic recipes and then came up with this combination using my favorite ingredients. There is a bit of cheese in this meal (2 cups) and it would definitely work just as well with half that amount if you are trying to cut back on fat and calories. But other than that, it is full of nutrient and protein rich beans, tomatoes and Greek yogurt. I also added in the antioxidant powerhouse spice turmeric. While not adding a whole lot of flavor, it does add a beautiful orange color and the spice itself has been studied in regards to it's anti-inflammatory, antioxidant, anti-tumor, antibacterial and antiviral properties. It's consumption has also been linked to lower cases of Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses. So whenever I have the chance, I usually add a little bit into many of the meals that I cook. The corn tortillas in this recipe add a distinctive Mexican taste and texture while being naturally high in fiber and magnesium and low in sugar. (The edges that get all crispy are especially nice!) This meal could definitely be made using organic chicken or beef, but for this vegetable lover, it was all about the beans. The enchiladas are great all by themselves, or served as I did with a dollop of Greek yogurt, a spoonful of spicy green jalapeno salsa and some sliced avocados. Delicious.
