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Vegetarian Enchilada Casserole

Did you guys know I started off 2018 with a lovely case of bronchitis?

Yup. I was pent up inside with a ridiculous sore throat and a cough. It was rough...but the worst part of it was the fact that I needed to take... DON DON DONNNNNN... antibiotics.

UGH. I hate antibiotics. They scare the bejesus out of me. I see funky infections pop up all over the hospital because people develop these crazy antibiotic resistant infections. That plus the knowledge that antibiotics kill all of the incredibly healthy bacteria in our colon really makes me freak out anytime I have to take meds.

But take them I did because bronchitis can turn into pneumonia and that's not my idea of a good ole' time.

ANYWAY, this recent encounter with antibiotics had me all hyped up over resistant starch. Beans are a freaking incredible source of resistant starch, a type of carbohydrate that is not digested until it reaches your colon where healthy bacteria break it down. You can think of resistant starch like "free calories" since they're filling and found in delicious foods like beans, but your body can't absorb the calories. SO HECK YAS. GIMME SOME OF DAT!


The resistant starch then feed your body's good bacteria so that they can multiply and prosper and benefit your body's immune system, your food cravings, your metabolism, & your regulation of depression-fighting happy-neurotransmitter, serotonin.

You know what else helps me fight depression in the winter? The Bachelor. Its like the best show ever. Its just so insanely entertaining. My roomie and I never fail to scream at the TV in utter disbelief as girls back stab one another and manipulate their hopeful-hubby-to-be. Its TOO GOOD.

Um, this enchilada casserole recipe is ALSO too good for words. Eat this. Eat this and fill up on healthy resistant starch (preferably WHILE watching The Bachelor).



Enchilada Casserole

Serves 8

2 cups beans, prepared according to this recipe

1 cup lentils, prepared according to package instructions

1 cup farmer's cheese

2 cups low fat shredded cheese (I used mozzarella)

20 Food for Life corn tortillas,halved

Kale Leaves, destemmed but keep leaves intact (do not chop them up)

2 tablespons avocado or coconut oil

1 small white onion, chopped

2 cups broth

3 cloves garlic, crushed & minced

3 tablespoons chili powder

1/2 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon oregano

5 sprigs cilantro, chopped

1 medium avocado, cubed

1. Preheat oven to 375*F.

2. Prepare enchilada sauce first. In a small saucepan, heat avocado oil over medium heat and add onions, garlic.

3. Heat onions until translucent and add chili, paprika, oregano, cumin. Heat for 1 minute and then add broth, stirring frequently.

4. Bring broth to a boil and then allow to simmer for about ten minutes. 

5. Once done, grease a 8x14 casserole dish. Layer: enchilada sauce, tortillas, kale leaves, cheeses, lentils and beans. 

6. When done assembling, cover with aluminum and bake for 20 minutes.

7. Remove from oven and uncover, top with additional shredded cheese. Bake for additional 10 minutes.

8. Serve topped with avocado and cilantro.


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