Directions
- 1Place five individual glass casserole dishes on a baking sheet.
- 2Pour enchilada sauce into the bottom of each dish.
- 3Heat corn tortillas over a gas burner or griddle until slightly charred.
- 4Place one tortilla in each dish on top of the sauce.
- 5Add a scoop of fat-free pinto beans to each tortilla.
- 6Spread the beans evenly.
- 7Dice yellow and zucchini squash.
- 8Distribute the diced squash evenly over the beans in each dish.
- 9Cook riced cauliflower in the microwave.
- 10Add a layer of cooked riced cauliflower to each dish.
- 11Add shredded beef mixed with hatch green chilies to each dish.
- 12Top with a spoonful of plain non-fat Greek yogurt.
- 13Add another layer of enchilada sauce.
- 14Place another corn tortilla on top.
- 15Spread more pinto beans on the second tortilla layer.
- 16Add more diced squash.
- 17Add more riced cauliflower.
- 18Layer with more shredded beef.
- 19Add another dollop of Greek yogurt and more enchilada sauce.
- 20Sprinkle reduced-fat cheese generously over each bowl.
- 21Bake the enchilada bowls in an oven at 350 degrees Fahrenheit for 30 minutes.
- 22Remove from oven and garnish with fresh cilantro and sliced avocado.
Ingredients
- 18 ounces cooked, shredded beef
- 0.25 cup hatch green chilies mixed in
- 10 corn tortillas
- 1.25 cups fat free pinto beans
- 1 yellow squash, diced
- 1 zucchini squash, diced
- 12 oz. rised cauliflower, cooked
- 10 T. plain non fat Greek yogurt
- 28 oz. enchilada sauce
- 5 oz. reduced fat cheese
- cilantro
- avocado
Equipment
glass bowlsbaking sheettongschopping boardknifevegetable dicermicrowaveovenoven mitts
Tips
- All recipes can be found in the MyFitnessPal food database for easy logging.
- The recipes are high in protein, easy to make, and call for everyday ingredients.
- If you track your calories or macros, all of them are listed in the cookbook and can be found in the MyFitnessPal food database for easy logging.
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