Guacamole, Ted’s Salsa, Blueberry Salsa, and a carrot jalapeño relish to start
Crushed and whole blueberries
Red bell pepper
Salt and pepper
Baby Bella mushrooms
Adobo canned peppers
Black beans, cooked and drained
Light sour cream
Cheese, grated (optional)
Sauté all vegetables with lemon pepper, garlic salt, cumin, and cilantro
Especial White Sauce
Warm up equal parts of light sour cream and Greek yogurt in sauce pan on low. Mix in some adobo sauce for added flavor and spice. Drizzle half over enchiladas, along with shredded cheese, before cooking and the rest just before serving.
Cover and cook enchiladas on 400 degrees for about 20 minutes. Take off foil to let cheese melt on top. Enjoy your healthy Mexican meal!