I'm pretty sure there's no such thing as Sprouted Green Enchilada Pie, but I had nothing else to call it, so there you have it!
This is a serious staple in our home. I make it once a week. I always hope and pray that it lasts two meals (sometimes I add a whole extra pound of meat and more beans), but it's such a favorite that realistically I get one meal and some leftovers for lunches. You can substitute nearly everything in here for whatever your preferences are. From start to finish (not taking into account the first step), this meal is a quick 15-20min prep.
There will be two steps to this process... the first you can completely bypass as it can be a little overwhelming if you are starting your journey on whole foods or traditional foods and this meal will still have a ton of nutrients for your family... keep that in mind! You can bypass the first step by buying two cans of organic black or pinto beans--season them a bit before you layer them.
Step One: Sprouted Beans/Rice (cooked in bone broth)
Use whatever ratio you would like for beans to rice. I typically do one cup rice, three cups beans (Of course I use Bob's!). Rinse both. Put in a glass or enamel bowl and fill with purified water about 2 inches above the level. Add an acid medium (Apple Cider vinegar, yogurt, or kefir), approx 1 tbsp per cup of contents (so I put about 4 TBsp in. This is not a science, so it's okay if it's too much or too little.
Cover with a breathable cloth and let it sit for 2-3 days. Check every day to make sure water is still above the beans. The beans will be officially "sprouted" when you see little sprouts popping out.
Pull out your bone broth (I store mine in the freezer). If you don't have bone broth, you can use store bought chicken or veggie broth or just simple water and season it.
Put it the beans in a crock pot or pot. Cook on low all day. Make sure the liquid is above the beans until the near end, where it should be mostly absorbed.
Continue to season (the bone broth provides a lot of seasoning, but I still add some garlic cloves and more sea salt).
Step Two: Making the Pie
Preheat oven to 350
Cook up your meat. I typically use grass fed beef. This time I had turkey, which is rare (once you get used to the fatty goodness of beef, lean turkey is not so delicious!). You can also use shredded chicken, pastured pork, etc. Or no meat at all. It happens often and there's enough nutrients to get by without.
Season to your desire (or use a healthy taco seasoning).
Reach for your greens. This varies based on what's in season. Right now we use a lot of spinach, kale, cabbage, etc. Summertime I usually chop zucchini and other squashes, along with some collard greens.
This is a good place to put some of your wilting veggies too as they just get cooked anyway.
Layer up.
I put about 6 organic corn sliders (the small tortillas) down first, then the bean mixture (here is where you would add your seasonings if you are using canned beans). Then the meat.
Add all the veggies on top. Don't be afraid to load them high, they will bake down.
After the veggies, add another layer of the corn sliders (or tortillas). You can do different variations of sauce. Sometimes I use salsa mixed with a mild enchilada sauce, but the kids have been loving this Frontera Green Chile Enchilada Sauce. It's gluten free and doesn't have any gross ingredients, which is hard to come by. It goes on sale for $1.99 at Safeway on occasion and then I will snag a bunch of them. It's a bit spicy for my crew, so I add a cup of coconut milk, mix it, then cover the top of the "pie".
Once you drench your pie, grate some cheese and cover the top of it. You can add olives too.
Bake at 425 for 30 mins or until the cheese is fully melted, the tortillas look browned and the veggies have cooked down.
You can do this with beans, rice eggs, and potatoes as well... the options are endless and we usually use whatever's in the fridge or garden to fill it!
Enjoy!
If you have any questions, please keep in mind I am in Mexico, OLE! I'll get back to you as soon as I can. :-)