Samantha’s Bean and Cheese Enchiladas:
Meet Samantha Diamond! (A.K.A.@sammydeats on Insta). Samantha is a recent college grad who shares healthy eats and treats on her digital platforms. She is also a member of our Culinary Creators familia! On a recent trip to our Siete HQ, she created Bean and Cheese Enchiladas using our Grain Free Almond Flour Tortillas, Vegan Refried Black Beans, and Red Enchilada Sauce. They are, indeed, what we call, “the whole enchilada!”
3.65 20 Ratings
Samantha’s Bean and Cheese Enchiladas:
- dairy free •
- gluten free •
- grain free •
- vegan
Meet Samantha Diamond! (A.K.A.@sammydeats on Insta). Samantha is a recent college grad who shares healthy eats and treats on her digital platforms. She is also a member of our Culinary Creators familia! On a recent trip to our Siete HQ, she created Bean and Cheese Enchiladas using our Grain Free Almond Flour Tortillas, Vegan Refried Black Beans, and Red Enchilada Sauce. They are, indeed, what we call, “the whole enchilada!”
Directions
-
Step 1
Preheat the oven to 425F and grease a large baking dish with avocado oil spray, set aside. -
Step 2
Heat the refried beans in a small saucepot so that they are easy to spread. -
Step 3
Warm the almond flour tortillas in a skillet for about 10 seconds per side until pliable. -
Step 4
On each heated tortilla, add a dollop of the enchilada sauce, spread the warmed refried beans, and sprinkle with cheese (about 1-2 tbsp of cheese per enchilada). Repeat for each tortilla. -
Step 5
Pour a small amount of enchilada sauce on the base of the baking dish. Tightly roll each enchilada and place on top of the enchilada sauce in the dish. -
Step 6
Add the remaining enchilada sauce on top and sprinkle with cheese. -
Step 7
Bake for 10-15 minutes, until the enchiladas are warm and the cheese is melted. -
Step 8
Top with sliced avocado and fresh cilantro. -
Step 9
Serve and enjoy!
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