Mexican Asian Enchiladas – Unprocessed and Delicious!

What about Mexican foods makes you feel good? What about Asian food is so addicting (besides the MSG lol)? I feel like it’s having a dish that we don’t always get to enjoy. Of course at a restaurant you do not have any clue where they are sourcing the produce, and products in your dish. But you don’t have to worry when you make them yourself!

Starting with these delicious enchiladas.


  • Sprouted tortillas
  • Enchilada sauce (find an organic one at Whole foods)
  • Raw cheese
  • Pinto beans
  • Taco seasoning (low sodium, you can find a recipe to make your own too)
  • Grass-fed beef (optional)
  • Green salsa
  • Green Pepper
  • Onion


Chop up a whole pepper and onion. Put into a sauce pan and cook down until onions are translucent. Then add in the pinto beans, seasoning and a 1/2 cup of enchilada sauce. Cook down until everything is hot and then throw in cheese. Mix in cheese gently.

In a large clear baking dish pour enchilada sauce until it thinly coats the bottom. Scoop enchilada mix into each tortilla and roll and place into baking dish. Roll all of the mix into tortillas and continue to fill the dish until you’ve used all the mix or run out of room. Cover the top of the enchiladas with the green salsa and remaining enchilada sauce. Top with a few pinches of cheese.

Bake at 400 degrees F for 30 minutes.

Stirfry Side


  • Broccoli
  • Carrots
  • Onion
  • Chard
  • Coconut aminos
  • Hoisin sauce
  • Vegetable broth


Chop your broccoli and carrots (or shred carrots with a grater) and chop onion and put into a fry pan with a splash of vegetable broth to keep veggies from sticking while you cook them. Add a few tablespoons of hoisin sauce to mix and a half cup of coconut aminos. Cook down until broccoli is more tender. Add Chard at the end and cook until tender with a top on your pan.

Then enjoy this dish!