Fusion Enchilada's

Give this a try it was pretty yummy (we excluded the beef, but you could really do it with anything that fits your fancy)
Clean Eating Enchilada's revamped with "refried" Beans

1/2 Small onion. diced

2 cloves Garlic, smashed

1 cup Frozen shelled edamame beans

1 tsp Cumin, ground

1 tsp Chili powder

2 tsp Fresh lime juice

Sea salt, to taste

Fresh ground black pepper, to taste

FILLING

1 1/2 tsp Olive oil, divided

1 clove Garlic, minced

1 tsp Cumin, ground

8 oz Sirloin beef, thinly sliced

1 cup Corn kernels (frozen & thawed, canned or fresh)

1 Medium red bell pepper, finely diced

2 cups Baby spinach

1 1/2 cups All natural low-sodium tomato sauce, divided

Sea salt, to taste

Fresh ground black pepper, to taste

8 Small whole wheat flour tortillas (about 6 to 8 inches in diameter)

1/2 cup Low-fat mozzarella cheese, shredded
Preparation

ONE Preheat oven to 425F

TWO Prepare "refried" edamame: Bring 2 cups water to a boil over high heat. Add onion, garlic & edamame, bring back to a boil & cook for 4 mins. Drain onion-bean mixture, reserving 1/4 cup cooking liquid. Pour bean mixture & reserved cooking liquid into a food processor & add cumin, chili powder & lime juice. Puree until almost smooth & season with salt & black pepper. Scrape into a bowl and set aside

THREE Prepare beef filling: In a small bowl, combine 1/2 tsp oil, garlic & cumin. Add beef & mix well to season

FOUR In a nonstick saute pan, heat remaining 1 tsp oil over medium-high heat. Add beef and saute for about 1 min, until lightly browned. Add corn, red pepper & Spinach, and mix well to combine. Add 1/4 cup tomato sauce and cook for 1 to 2 mins, until heated through. Season with salt & black pepper & remove from heat

FIVE Spread 1/2 cup remaining tomato sauce over the bottom of a 9 x 13 in baking dish and set aside

SIX Spread tortillas out in a single layer on a flat work surface. Scoop 2-3 tbsp edamame filling and spread in the center of each tortilla. Top with 2-3 tbsp beef mixture and roll tightly. Place enchiladas seam-side down on top of tomato sauce in baking dish. Cover with remaining tomato sauce, top with cheese and place dish in oven. Bake enchiladas until hot throughout and cheese is melted, about 8 mins.

SEVEN Remove from oven and serve immediately