Healthy Enchiladas

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2 cups alkaline ground meat
1 cup tomatoes | cubed
½ cup onions | chopped
¼ cup avocado oil

2 cups white spelt flour
1 cup sparkling spring water
1 tsp onion powder
½ tsp sea salt


In a pot, add the oil and the rest of the filling ingredients starting with the onions. Saute on medium heat for 5 minutes and set aside.

In a bowl add all of the ingredients for the crepe and mix. In a pan brushed with avocado oil, add ¼ cup of the crepe mix. Cook until the edges look dry and firm, then flip to cook the other side.

To a baking dish, add the crepe that was stuffed with the fillings. Top with marinara sauce and bake at 300 F for 10 minutes. Top with cheese sauce, bell peppers, and cilantro. Serve and enjoy!

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