Meatless Monday Low FODMAP Enchiladas

I love veggie enchiladas for a meatless Monday night.  My “always need meat husband” will have a cheesy chicken version of these.  We usually serve with cilantro lime rice (see recipe below).

 

• Corn tortillas (keep serving size to 2)
• Roasted sweet potatoes (keep serving size to ½ cup)
• Red bell peppers (eat freely)
• Black beans (keep serving to ¼ cup)
• Low FODMAP enchilada sauce (we use FODY brand)

 

Peel and cube sweet potatoes, roast at 400 for about 20 minutes in olive oil and salt (regular or garlic flavored)

Clean and slice red bell pepper

Rinse canned black beans 

Fold veggies into tortillas, cover in enchilada sauce, bake at 350 for 20 minutes.

 

For meat lovers: use crockpot pulled chicken - cover boneless chicken thighs with low FODMAP enchilada sauce cook on low until it easily shreds.  Fill tortillas with chicken and shredded cheese

 

Cilantro lime rice – cook arborio rice according to package instructions with garlic infused olive oil and broth in place of butter and water, add dried cilantro.  Before serving, squeeze in fresh lime juice and add chopped fresh cilantro.

 

Cheers and God Bless!