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21 Day Fix Carrot Enchilada Bake

21 Day Fix Carrot Enchilada Bake with Corn Chips!

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I recently purchased a new cookbook and an exciting kitchen gadget to go along with it! The Inspiralizer and the Inspiralized cookbook! Ali Maffuci is the genius behind the spiralizing craze, an amazing cookbook and now a brand new machine that turns almost every vegetable into noodle spirals. I had previously been using a Vegetti but its has nothing on the Inspiralizer. The Vegetti is only capable of handling zucchini and maybe carrots. The Inspiralizer can do large veggies like Butternut Squash and potatoes. I HIGHLY recommend checking out both the machine and the book! Healthy pasta = dreams come true.

I read through the book carefully (isn’t reading cookbooks the best!?) and found more than a few recipes I had to try right away and this topped the list. I have written before about how much Mexican food makes me drool and this is no exception. What we have here is an incredibly healthy enchilada replacement bursting with Mexican flavor and oodles of fresh veggies.

We’re nixing the tortillas (bye-bye carbs & unnecessary yellows) and enchilada sauce, which often needs to be store-bought, aka full of weird ingredients, and flour, and replacing them with carrots and tomatoes.

This dish is filling (thank you black beans), fresh (corn off the cob and fresh pepper) and perfectly seasoned! I whipped up some homemade corn chips to go with this however the dish does not need them. While it’s great on its own, fresh corn chips remind me of eating out at Mexican restaurants and make me feel fancy (as if they were difficult to make). So make them or don’t, you’ll love this either way.

This recipe utilizes the Inspiralizer by first making carrot noodles and then ricing them in a food processor.

Fresh corn cut off the cob steps this recipe up a notch in my book.

Canned corn is super yucky to me but fresh is yay!

It makes a giant 9×13 pan which is 6 servings!

If you haven’t made fresh corn chips before I hope you’re realizing that you really need to asap! These can be flavored simply using salts or you could schnazz them up with your fav seasonings (garlic comes to mind 1st, always)!

21 Day Fix Container Values:

Red: 1 (black beans)

Green: 1/2 (onion, pepper & carrot)

Purple: 1/3 if you’re that strict (tomatoes)

Yellow: 1.5 (chips & corn) if not making chips, only 1/2 yellow

Blue: 1 (cheeses)

Teaspoons: 3 (olive oil)


Personal Preference Disclaimer: I’d like to add that I do not cook 21 Day Fix recipes incredibly militantly. You may want to count the tomatoes (in 14 oz there is 1 3/4 cup and this recipe divides into 6 servings. So we are at 1/3 purple per serving. Count that if you want! If you’re not a vegetarian/vegan beans will be a yellow for you.

Serves 6 servings

21 Day Fix Carrot Enchilada Bake with Corn Chips!

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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  • 2 ears corn (shucked and ready to go)
  • 1 tbsp olive oil
  • 2 tsp garlic, minced
  • 1/2 white onion, diced
  • 1 red bell pepper, diced
  • 14oz black beans (drained & rinsed)
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp chilli powder
  • 1 tbsp dried cilantro
  • salt & pepper
  • 1 tbsp fresh lime juice
  • 14 oz crushed tomatoes
  • 3 large carrots, spiralized and riced **
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 2 corn torillas
  • 2 tsp olive oil
  • salt


  1. Preheat oven to 375 degrees.
  2. Spray a 9x13 pan with cooking spray.
  3. Put corn in a pot and cover with water, bring to a boil for 2 minutes or until corn is bright yellow. Remove from water to cool.
  4. Heat olive oil in a large pan on medium heat, add the garlic, onion and pepper, cooking for 3 minutes.
  5. Add the beans and seasonings.
  6. Using a knife, cut the corn kernels into the pan. Stir it all up for 3 minutes!
  7. Add the tomatoes and carrot rice and stir for 2 minutes.
  8. Scoop into prepared dish, flattening into edges and corners with spatula.
  9. Combine cheeses together and sprinkle over casserole.
  10. Cover with foil and bake for 15 minutes.
  11. Remove foil and bake for 10 more minutes.
  12. Make the Chips:
  13. 1. Place the tortillas on top of one another and cut in half, and then again the other way, so you have 8 total pieces.
  14. 2. Lay slices on parchment paper covered baking sheet.
  15. 3. Brush on olive oil to each piece and sprinkle with salt.
  16. 4. Bake for 12-15 minutes
  17. **If you do not have a Spiralizer you can still make riced carrot. Dice the carrots as small as possible and then pulse in food processor until it's the size of rice**

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