Yup. They sound weird and look kinda ugly, but they’re delicious, nutritious and fast!
(Adapted from Clean Eating)
½ small onion, diced
3 cloves garlic, minced
1 cup frozen shelled edamame
1 tsp chili powder
2 tsp lime juice
1 ½ tsp olive oil
8 oz. grass-fed sirloin beef, thinly sliced
1 cup corn
1 red bell pepper, diced
2 cups baby spinach
1 ½ cups tomato sauce
½ cup shredded mozzarella cheese
brown rice tortillas
1. Preheat oven to 425°.
2. Bring 2 cups of water to a boil in a saucepan. Add onion, 2 cloves of garlic (minced) and edamame and return to a boil. Cook for 4 minutes.
3. Reserve ¼ of the cooking water and then drain the edamame mixture.
4. In a food processor, combine the edamame mixture, ¼ cup cooking water, chili powder and lime juice. Puree. Set aside.
5. Combine ½ tsp olive oil, 1 clove of garlic (minced) and the beef. Mix well to coat the beef.
6. Heat 1 tsp olive oil in a non-stick skillet over medium-high heat.
7. Add beef to the skillet and sauté for 1 minute, until beef is lightly browned.
8. Add corn, red pepper, spinach and ¼ cup tomato sauce to the skillet. Cook, stirring to combine, for 1-2 minutes. Remove from heat.
9. Coat the bottom of a 9 x 13 baking dish with ½ cup tomato sauce.
10. Spread 2-3 tbsp of edamame mush onto each tortilla. Top with beef mixture. Roll each tortilla tightly and flip it over so the opening is face-down. Top the enchiladas with the rest of the tomato sauce and sprinkle with cheese. Bake for 8 minutes, until cheese melts.