I made this one for dinner tonight (forgot to take a photo of the high protein plate). Also in this recipes I didn’t have low protein mozzarella cheese so used cheddar cheese….the regular recipe calls for pepperjack cheese, so if I did it again I would probably use a low protein white type cheese.
Ingredients:
2 T olive oil
1 cup chopped onion
3/4 cup poblano peppers
6 cloves garlic, minced
1 medium yellow squash, halved and sliced (1/4 inch)
1 medium zucchini, halved and sliced (1/4 inch)
1 cup fresh corn kernels
1 cup pick de gallo
1/2 tsp sale
1 (15 ounce) can black beans rinsed (for high protein portions)
1 (15 ounce) can pinto beans, rinsed (for high protein portions)
8 corn tortillas for high protein version and low protein tortillas for low protein portion
1 1/2 cups shredded pepperjack cheese for high protein and your favorite low protein cheese
1/2 cup scallions
1/2 cup sour cream (regular sour cream for high protein and low protein sour cream for the low protein version)
Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in a large skilled and add the onions, poblano peppers and garlic….cook until softened.
3. Add squash, corn, zucchini, and pico de gallo to the skillet and simmer for 5-6 minutes.
4. Remove from the heat and remove the low protein portion (set aside).
5. To the rest of the skillet add the pinto and black beans and stir to mix.
6. In two different baking pans you will then start to construct the enchilada. Spray both pans with cooking spray.
7. In each baking pan place a layer of the vegetables (use the low protein version in the pan you intend to use for the low protein version and the other for high protein).
8. Place a layer of tortillas on top, and top with more of the vegetables.
9. Add a second layer of tortillas, and top with the remaining vegetables.
10. To the high protein version top with pepperjack cheese and the low protein version use your favorite low protein cheese.
11. Bake in the preheated oven for 25-30 minutes.
12. When serving you can sprinkle with scallions and sour cream as desired.
Please remember to calculate the phes/protein in the recipes posted to ensure they will fit within you or your child’s diet. These recipes fit within my children’s diets, but they may not fit everyone’s needs. If they are too high in protein consider swapping out lower protein ingredients for the higher ones we have listed.
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