tilapia black bean enchiladas

Here it is, the recipe that's been in my dreams, just begging to be made... it's an adaptation of this recipe here.

 If only I captured the absolute joyous look on J-Hay's face as he scarfed down these enchiladas...

Tilapia Black Bean Enchiladas

• 1 pound tilapia, cooked
• 2 peppers, 1/2 diced small, the rest sliced
• 1 small onion, diced small
• 1 tbsp chipotle peppers in adobo sauce
• 1/4 cup coconut flour
• 1 1/2 cup vegetable broth
• 1/2 cup water
• garlic powder
• salt and pepper
• 8 whole wheat tortillas
• cheddar cheese (lots of it)

First thing's first-- preheat overn to 400 degrees.




First, heat about two tablespoons of olive oil in a large pan, and add diced onions and peppers. Saute for about five minutes, until the peppers are soft and the onions translucent.










Then, add about a tablespoon of garlic powder, the chipotle peppers, and coconut flour to onions and peppers. Mix well. Then add vegetable broth and water. Mix well and let simmer so the sauce can thicken. Add salt and pepper to taste.

Once the sauce is thickened, add enough to cover the bottom of a glass baking dish (about 1/2 cup). With your cooked fish in a bowl and pulled to small pieces, add sauce to cover (about 1/2 cup).





Start rolling your enchiladas...


Step 1: Add refried black beans to tortilla






Step 2: Place fish ontop of black beans.




Step 3: Add three slices of peppers to fish.





Step 4: Roll and place into baking dish, seam side down.






Once you finish rolling your enchiladas, spread remaining sauce ontop, and then layer cheese. Shredded cheese works better, but I only had a block and was feeling too lazy to shred.

Place into preheated oven uncovered and bake for about 15 minutes, or until the cheese is bubbling.

Not a pretty picture of the finished product, but delicous nonetheless! These enchiladas were enjoyed with guacamole and plain greek yogurt on the side.

After J-Hay and I enjoyed our dinner, we started fighting over leftovers... thankfully this dish is big enough that there was enough left over for the both of us and then some!

Stay hungry, my friends :)