Low Carb Enchiladas, let’s get this!

Well Cinco De Mayo is tomorrow and if you’re no virgin to this holiday than you know that you do not want to leave your house for some celebratory food. Every restaurant serving up Tacos, Nachos and Margaritas is going to be a mad house and full of a lot of people that you have probably tried to avoid the past 364 days of the year so why run into every single one of them today. So to have an amazing meal at the comfort of your own home with the friends you choose to invite here’s a recipe to make the day complete!

What you’ll Need to get this party started:

6 Peppers (I bought 2 Yellow, 2 Green and 2 Red)

1 container of Mushrooms (I bought local and organic from Whole Foods)

1 can of Refried Beans

1 can of Black Beans

1 jar of Enchilada Sauce

1 Package of shredded Cheddar Cheese

3 TBSP Sunflower Oil

 

Let’s Crank out this Recipe:

Preheat oven to 350 degrees.

Start by making the filling, add the refried beans, black beans, oil and mushrooms into the blender. Pulse until it is a thick, dull, black mixture.

Now lets’ begin slicing each pepper by standing it up on its bottom. Slice into four pieces, one time on each side of the stem. This will result in you getting 4 pieces from the pepper. Repeat this to all 6 peppers. Once the peppers are sliced, lay down the first layer in the pan. From the Beans and Mushrooms, take a scoop and place on top of each pepper.

Cover entire layer in enchilada sauce and than cheddar cheese. Now create a second layer, place the bean mixture on top, sauce and finally all the cheese you want.


Slide the pan into the oven and let cook for 25 minutes or until you are satisfied with the gooeyness of the cheddar.


Let’s serve this deliciousness up!

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