Baked Enchiladas

The secret's in the bean paste: 

Puree:

1 can refried beans with green chilis and lime (or 1 cup cooked pinto beans)

Squeeze of lime

1 cup drained lentil vegetable soup (I use the same homemade lentil vegetable recipe that I add to stuffing)

2 ounces (about 8 diced cubes) of cheddar cheese

Optional:

Spinach

Kale

Cooked butternut squash-this makes it very creamy.

For the meat mixture:

1 pound cooked hamburger

Salt and pepper

1/2 cup salsa

1/2 cup tomato juice

Brown rice tortillas

Cook hamburger, when nearly done add salt, pepper, salsa, and tomato juice, simmer. 

For the sauce:

1 cup salsa

2-3 cups tomato juice

Cumin

Crushed red pepper

Turmeric

Chili powder

Squeeze of lime

Mix all together and set aside. 

Lay tortilla open, spread bean paste on tortilla, top with hamburger mixture and cheese and roll up. Repeat this with all the tortillas. Place rolled up tortillas in a baking dish. Top the tortillas with the sauce mixture. Bake in oven at 350° for 40 minutes. 

Can top with shredded lettuce, olives, peppers, onion, tomato, and cheese. 


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