Tomato Beef Bone Broth Enchiladas

Tomato Beef Bone Broth Enchiladas

Serves: 4-6 people
Prep Time: 10 minutes
Cooking Time: 30 minutes
Tomato Beef Bone Broth Enchiladas


  • 1 packet of LonoLife Tomato Bone Broth
  • 1 28 oz. can red enchilada sauce
  • 1 can pinto beans drained and rinsed
  • Sea salt
  • 12 corn tortillas
  • 8 ounces grated Monterey Jack cheese
  • ½ red onion, sliced
  • Juice of 1 lime
  • 1 bunch cilantro stems removed and chopped
  • 2 handfuls arugula chopped
  • 1 avocado, cubed
  • Sea salt, to taste


Print This Recipe
  1. Saute onions. In the same pan, add the enchilada sauce, LonoLife Tomato Bone Broth, and heat until warm.
  2. Heat beans in another pan. Warm tortillas.
  3. Grease a baking dish, then cover the bottom with sauce.
  4. To assemble enchiladas: add beans, cheese and sauce inside each tortilla. Roll and place in baking dish. Top with remaining sauce and cheese.
  5. Bake at 375F for 30 minutes, or until the cheese is melted.
  6. Top with cilantro, arugula, avocado and sea salt.