Keto diet

[Vinca]

8. I make enchiladas keto with a chickpea flour crepe tortilla.

2 cups chickpea flour, 2 cups water, 1/4 cup olive oil. Put it in the blender and buzz it on high until it's combined. I usually let it sit on the counter for a few hours to let any air bubbles diminish. Use a nonstick frying pan. Preheat on med-high and lightly oil (wipe out excess oil with a paper towel). Pour 1/2 cup of the batter into the middle of the pan and swirl like you're making a crepe. Cook on one side until the edges are firm enough to lift with a spatula, then flip it over for about 20 seconds. Slide out onto a rack and let cool. My favorite filling is a layer of homemade refried beans, some pre-cooked chicken, a little taco sauce, some sautéed peppers and onions and some Monterey Jack cheese. Roll the thing up and put in a baking dish. Cover with more cheese (I use half and half Monterey Jack and cheddar) and some ripe olives and jalapeno (from a jar, not fresh) bits. Bake about half an hour at 350. It takes some time to put this together, so I usually make enough to get 2 meals out of it. It reheats really well. You might have to practice making the faux tortillas, but eventually you get the hang of it. The secret seems to be not hurrying the cooking and trying to flip it too soon.