Looking for easy ways to go easy on your gut? I recommend this low-FODMAP enchilada bake—an easy casserole that doesn't sacrifice hearty ingredients or rich flavors. And because it includes pumpkin, it's also a great fall comfort food recipe to keep in your back pocket!
Cilantro Cream Saucehyperlink from spiced rice wontons
Salsahyperlink our salsa recipe
Avocado
Cilantro
Instructions
If your rice isn’t cooked, start your rice first so it can cook while you’re preparing the other ingredients.
In a medium saucepan, add all ingredients for enchilada sauce (3c broth, 30oz pumpkin, 8Tblsp plant-based butter, 3 chipotle peppers, 2Tblsp adobo sauce, 1Tblsp chili powder, 1tsp smoked paprika, cumin, salt). Allow to simmer on medium heat for 5-10 minutes, until butter is melted and flavors have melded. If you would like a thinner sauce, add more broth.
In a medium-sized skillet, heat oil (1 Tblsp). Saute bell peppers (1 green, 1 red) and walnuts (1c) with a dash of salt for 8-10 minutes, until peppers are soft.
Add sauteed mixture, brown lentils (1 can), cooked brown rice, and 2 cups of enchilada sauce to a large bowl. Mix well with seasonings (1Tblsp chili powder, paprika, chives, cumin; 2tsp oregano, 1tsp red chili flakes, salt).
Preheat oven to 350 degrees F.
Pour approximately 1/2 cup enchilada sauce in the bottom of a 9x13 pan. Spread to coat the bottom of the pan.
Alternate layering corn tortillas, filling, and enchilada sauce until you run out of filling. We were able to have 3 layers.
For the top layer, add corn tortillas on top of filling. Then pour remaining enchilada sauce on top of corn tortillas.
Bake for 20-25 minutes – until heated through.
Enjoy!
Notes
If you're not following a low FODMAP lifestyle, feel free to add black beans, garlic, and/or onion to this recipe.