Keep your Mexican dinner healthy with this vegetarian enchilada recipe. It uses the bulk of veggies, beans, and rice to satisfy your hunger and ignite your taste buds. You won't need meat to get the most of this meal. (Soy sauce is the secret ingredient!) To make this vegan, use a vegan cheese in place of cheddar. Enjoy!
What You'll Need:
4 1/2 cups mixed vegetables, diced (I used a mix of Brussels sprouts, crimini mushrooms, and bell peppers and 1/2 cup yellow onion)
2 garlic cloves, minced
1 1/2 teaspoons homemade mexican mix (1 teaspoon chili powder + 1/4 teaspoon paprika)
2 teaspoons soy sauce
1 cup cheddar cheese
1 cup brown rice, cooked (optional)
1 14-oz can black beans (double if not using rice)
1 1/2 cups salsa verde
4 whole-wheat tortillas
Salt and pepper to taste
*Note: As a subsitute for mexican seasoning, try 1/4 teaspoon paprika, 1 teaspoon chili powder, and 2 tablespoons soy sauce.
What to Do:
- In a large pan over medium heat, sauté veggies until they begin to soften.
- Add garlic, mexican spice mix, and salt and pepper to taste. Stir to combine.
- Drain and rinse the beans. Add them to the pan.
- Cook 15 to 20 minutes over medium-low heat to allow flavors to meld and veggies to soften. Meanwhile, preheat oven to 375 F.
- Now it's time to assmble: Fill each tortilla with a tablespoon of salsa verde, veggies, cheese, rice, and beans.
- Wrap and roll up each tortilla and place them in a baking dish, seam-side down. Top each with more salsa verde and cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional five minutes.
- Remove from oven and serve with desired accompaniments. Rice and fresh veggies work well. So too do guacamole and salsa.