Shrimp Enchilada with Red Pepper Sauce

Shrimp Enchilada

Shrimp Enchilada with Red Pepper Sauce

 

 

 

 

 

 

 

 

 

Round two of our first Transcending Recipe Series.  This Series is all about making one recipe and getting at least two different meals of it.  I hope this  makes it easy to eat real simple without skimping on taste. I hope you enjoyed the Sweet Red Pepper Tomato Soup recipe which was Round one of the “Red Pepper Series.”  We are taking this soup recipe and transcending it into a sauce recipe.  I am calling this a shrimp enchilada with red pepper sauce.  We are going to actually stuff this enchilada with lots of goodies.  Spicy black beans with red onions, orange peppers, and sliced jalapeno kick this up a notch two ways.  The flavor is deep and so is the nutritional value of the black beans and the combination of peppers.  The tortilla brand I love is Food For Life Gluten Free Tortillas.  You would never know they are gluten-free.  They taste great and are lower in carbs than regular tortillas.

The Sweet Red Pepper Sauce is reduced slightly to your desired thickness.   The depth of flavor is even more enhanced by making this soup a day or two ahead.  Enjoy the soup!  Just make sure you make enough to turn it into a sauce so you can enjoy this Shrimp Enchilada with Red Pepper Sauce.  This crowd pleaser was a huge success.  I made it the other night for guests. Everyone raved about it.  I hope you and yours enjoy it too!

 

 

 

 

Shrimp Enchilada with Red Pepper Sauce
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We stuffed this shrimp enchilada with spicy black beans & peppers. Wrapped it in a gluten free tortilla, and topped it with a sweet red pepper tomato sauce, and Vegan cheddar cheese. This is an anti cancer recipe ACE Anti Cancer Edible at www.eatrealsimple.com. The best shrimp enchilada ever!
Servings Prep Time
2 15 minutes
Cook Time
25 minutes
Servings Prep Time
2 15 minutes
Cook Time
25 minutes
Shrimp Enchilada with Red Pepper Sauce
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
We stuffed this shrimp enchilada with spicy black beans & peppers. Wrapped it in a gluten free tortilla, and topped it with a sweet red pepper tomato sauce, and Vegan cheddar cheese. This is an anti cancer recipe ACE Anti Cancer Edible at www.eatrealsimple.com. The best shrimp enchilada ever!
Servings Prep Time
2 15 minutes
Cook Time
25 minutes
Servings Prep Time
2 15 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Place tortillas between parchment paper and heat in toaster oven for 2 minutes.
  2. Heat red pepper soup/sauce on low/medium heat in a small saucepan.
  3. In a saute pan heat coconut oil on low heat. Add red onion and orange pepper. Saute for 10 minutes. Add black beans, jalepenos, cumin, chili powder, and sea salt. Simmer for 5 minutes.
  4. Place tortilla on a plate. Add black bean mixture. Top with 6 shrimp. Wrap tortilla. Spread red pepper sauce and top with vegan cheddar cheese. Heat in microwave for 2 minutes or in a 350 degree oven for 10 minutes. Remove. Add cherry tomatoes and scallions.
  5. Serve!
Recipe Notes

Nutrition Facts
Shrimp Enchilada with Red Pepper Sauce
Amount Per Serving
Calories 359 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 160mg 53%
Sodium 500mg 21%
Potassium 342mg 10%
Total Carbohydrates 36g 12%
Dietary Fiber 13g 52%
Sugars 6g
Protein 29g 58%
Vitamin A 31%
Vitamin C 127%
Calcium 12%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

*Get the Sweet Red Pepper Soup recipe here.  Reduce slightly for desired thickness. This is a "transcending recipe" that takes a soup recipe and transcends it into a sauce recipe.  This is part of our Transcending Series at EatRealSimple.com

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