Baked Pork and Bean Cabbage Enchiladas

Craving some tex mex but you don't want it to be laden with a large amounts of sleep inducing bread? Maybe you are wanting to stay away from refined carbs, but still wanting some of that tex mex cuisine  Then you will want to take a look at this recipe. Low carbs but not low on flavour or on fill factor, these cabbage enchiladas are quick to make, easy to assemble and will not only satisfy a craving but will also fill you up until your next meal and your wallet will thank you.

Shopping List

• Stuffing
• 1 1/2 Cups Shredded Pork
• 3/4 Cup Cooked Beans
• 6 Medium sized Cabbage Leaves
• 1/4 Cup Sweet Onion Vinaigrette
• 1/4 Cup Tomato Juice
• Topping
• 1/2 Cup Ricotta
• 1/4 Cup Almond Milk
• 1 tsp Black Pepper
• 1/2 tsp Bay Leaves
• 1 tsp Paprika
• 1 tsp Thyme
• 2 tsp Garlic Powder
• Pinch salt

Hardware

2 Medium Mixing Bowls

Aluminum Foil

Measuring Cup, tsp and tbsp

Square Baking Dish

Mixing Spoon

Sturdy Knife

Cutting Board

Something to shred pork with

Small Pot

Can Opener

Time 55 Minutes
Cook 35 Minutes
Prep 20 Minutes
Yield 6 Rolls



Time To Get Cooking!!!
Open can of beans and pour into small pot
Turn on stove and heat the beans until warm
Meanwhile rinse and dry the head of cabbage
Using your knife cut the root off completely
This will help loosen up the leaves. Some will rip slightly during the process, just make sure to follow the leaf before peeling back
Peel the needed amount of leaves off the cabbage
Rinse again, pat dry and out into fridge

Make sure to chop up before processing

Now would be a good time to shred the pork if you do not have shredded pork already
We used a food processor, it proved to be a consistancy easy to work with when filling the rolls
Once the pork is shredded to your liking and the beans are finished put all into mixing bowl; add sweet onion vinaigrette and tomato juice
Mix to make sure the mixture is even throughout
In a separate bowl mix together the topping ingredients until smooth
You may need to heat to get it to smooth out. The microwave is fine for doing this
When the topping is ready, acquire baking dish, oil, cabbage leaves, and foil
Pour the oil into the baking dish and spread around, it does not have to spread evenly just make sure it gets spread out
Preheat oven to 375 degrees
Mix 2 tbsp of topping into the pork and mixture and mix until fully incorporated
Start stuffing cabbage with the pork and bean mixture, then roll up starting from once side to the other and tuck the loose side around the whole roll
About 1 to 2 heaping tbsp should fill the cabbage leaf enough
Arrange into baking dish to where all fit comfortably

Pour on topping and spread around to make as even as possible
Cover with foil making sure to tuck in the sides
Once the oven is at temperature put into oven for 25 minutes
After 25 minutes, remove foil and leave for an additional 10 minutes
When time is up remove from oven and serve hot!

Serving
2 rolls is equal to one serving size and will definitely fill anyone up

Storing and Reheating
Transfer leftover to a storage container and store in fridge for up to 2 days. We do not recommend storing in freezer because the enchiladas have a chance to become very mushy.

Nutrition Information
Calories 218
Fat 12g
Carbs 18g
Protein 20g
compared to a purchased product*
Calories 260
Fat 7g
Carbs 45g
Protein 8
Nutritional Difference(our recipe)
Calories -42
Fat +5g
Carbs -27g
Protein +12g

Cost Comparison
Recipe Cost:$1.80
Cost Per Serving:$0.60
compared to a popular purchased product
Product Cost on Average:$4.09
Cost Per Serving:$4.09
Price Difference Per Serving:$3.49

Tricks
-The cabbage will retain it's crunchy chewiness even after being baked. If you want it to be more cooked to where it easier to cut and chew, add 1/2 cup water to the bottom of the baking dish before spreading on the topping.

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