In a blender, combine eggs, almond flour and salt. Blend for 1 minute.
Heat a skillet over medium heat, melt a small amount of coconut oil in the bottom, and pour just enough of the egg mixture into the skillet to cover the skillet (like a crepe). Cook until golden brown (about 1 minute) then flip and cook second side until golden brown. Transfer cooked tortillas to a plate. Repeat until entire mixture is cooked and 8 tortillas have been made.
In a large bowl, stir together lentils, black beans, diced onion, ¾ tsp cumin, chili powder, garlic powder and ¾ teaspoon salt.
Fill tortillas with mixture, placing rolled enchiladas in a 9×13 baking pan coated with nonstick cooking spray.
In a blender, puree fire-roasted tomatoes, garlic, ¾ tsp cumin and ¼ tsp salt. Drizzle over the top of the enchiladas. Cover with plastic wrap and refrigerate or freeze for later use.
To bake, cook frozen enchiladas uncovered in an oven preheated to 350 degrees F for 40-50 minutes. Cook thawed (or just assembled) enchiladas for 20-30 minutes, or until the edges of the tortillas turn golden brown and the center filling is piping hot. Serve topped with avocado and cilantro.
Look for almond flour in the baking section of your local grocery store, or the bulk section of any natural foods store.
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