Healthy Make-Ahead Enchilada Bake

This Enchilada Bake is a great make-ahead meal that can be enjoyed any time of the day. It’s gluten-free and is packed with fiber and protein.

For the Tortillas:
7 eggs
1 cup almond flour
½ tsp salt
coconut oil

For the Enchiladas:
1 (15 oz) can lentils, drained
1 (15 oz) can black beans, drained
½ purple onion, finely diced
1½ tsp cumin
1 tsp chili powder
1 teaspoon garlic powder
1 tsp salt
1 (14.5 oz) can organic fire-roasted diced tomatoes
1 clove garlic
2 avocados, diced
1 cup chopped cilantro
coconut oil cooking spray

View the full recipe at Yuri Elkaim →