1 can of beans of your choice (Eden Foods’ refried beans is a good option)
1-2 cups chopped kale or spinach
Chopped cilantro to taste
1 can of gluten-free enchilada sauce (Hatch’s green chile enchilada sauce is a good option)
Combine in a saucepan: ground turkey, chopped onion and seasonings, until the meat is cooked through.
Add chopped bell peppers, beans and a handful of cilantro; cook until the peppers are soft.
You could wilt in some spinach or kale at this point to boost the veggie content.
Spoon the mixture into Siete tortillas and roll them up like a burrito (use only ~3-4 T of filling)
Place the roll-ups side-by-side in a square baking dish and cover with tomatillo sauce. (You will likely have extra filling leftover – you could save this and use it on top of cooked quinoa/rice as a quick dinner option. You can also make the roll-ups in a 9×13 dish, which will help use up more of the filling.)
Bake at 375° for 25-30 minutes or until slightly bubbling. Top with more chopped cilantro, tomato and mashed avocado, and serve!
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