1 lb. ground beef
1-2 tsp cumin
2-3 tsp chili powder
1/2 chopped onion
2 cups homemade enchilada sauce
9 6-8″ spelt tortillas (or brown rice tortillas, fewer if using larger ones)
2 cups grated goat chedder (or soy cheddar)
1/4 cup sliced olives
Brown meat and onions with spices. Dip tortillas in sauce, and put meat into the tortillas, rolling each one and putting it into a 9×13 baking dish. Spoon remaining sauce over top, sprinkle with cheese and top with olives. Bake at 350 for about 30 minutes, until dish is hot and cheese is melted.
I used the spelt tortilla recipe from Spelt Healthy! This was my first try at making tortillas, and I was nervous that they wouldn’t roll out at all. They came out really well, although I think I overcooked them somewhat (they came out a bit crunchier than expected). Still, I was very happy with the taste, and they make a great flatbread for putting hummus or pate on.