Happy New Year Sleepless Mamas! My year has been off to a slow start, I came down with a cold so I’ll jump right into all those New Year resolutions once I’m feeling 100%…The weather has been gloomy and rainy here in LA, and I was craving a meal that was warm, filling and a little spicy. Since I’m cooped up at home, I had to get a little creative with what I had on hand. I always have boxes of my favorite Banza pasta in the pantry; I had some tortillas in the freezer and a jar of enchilada sauce- BOOM – Banza Enchiladas!
Who says pasta is strictly Italian? I put a Mexican twist on this rotini and it hit the spot! When looking for tortillas, I found this sprouted corn style from Ezekiel. Sprouted beans and grains are easier for the body to digest, so if you are usually sensitive, give this a try! They also freeze really well if you only eat tortillas once in a while like me. Jarred sauce makes prepping these enchiladas a breeze. Make sure you check out the listed ingredients for added sugars and anything else you are trying to avoid. I topped mine with cheddar cheese, but some dairy free cheese or guacamole would be delicious! Wash down with a skinny margarita or light beer because…balance. : )
2 small tortillas
1 serving of your favorite Banza pasta
½ cup enchilada sauce
- Set oven to broil
- Cook pasta according to package directions
- Once pasta is cooked, toss in enchilada sauce
- Shape tortillas into boats and place in oven safe dish
- Fill tortillas with pasta, and add toppings
- Broil for 5-10 min until your enchiladas are warm and toasty!