Beef and Edamame Enchiladas

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.