Ingredients
Leftover Two-Bean Chili Enchiladas:
- Cilantro - 1/4 bunch , chopped
- Egg whites - 4
- Almond flour - 1 cup
- Baking powder - 1 tsp
- Salt - 1 tsp
- Grassfed butter - 1/3 cup
- Leftover chili - 3 to 4 cups
- Hot sauce - for serving
Red Leaf Lettuce Salad:
- Red leaf lettuce head - 1 , leaves torn
- Garlic - 1 clove , minced
- Dijon mustard - 1 tsp
- Red wine / sherry vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
Prep
- Cilantro - Chop. (Can be done up to 3 days before)
- Almond crust - Mix together egg whites, almond flour, baking powder, salt, and butter in a mixer. (Can be done up to 1 day ahead)
- Red leaf lettuce / Garlic - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Preheat oven to 400F (204C) degrees.
- Pour leftover chili into a baking dish. Cover with almond crust and bake for 14 to 18 minutes.
- While chili is baking, whisk together garlic, Dijon, vinegar, and olive oil. Season to taste with salt and pepper. Toss lettuce with vinaigrette. Enjoy with hot baked chili 'pot pie.'
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