Keep your Mexican dinner from turning into a stomachache with this vegetarian twist. 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. (Psst! Soy sauce is the secret ingredient.)
- 4 1/2 cups diced mixed vegetables (we used Brussels sprouts, crimini mushrooms, bell peppers and yellow onion)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 2 teaspoons soy sauce
- 1 can (14.5 ounces)black beans (use 2 cans if not using rice), rinsed and drained
- 4whole-wheat tortillas
- 1 1/2 cups salsa verde, divided
- 1 cup shredded cheddar cheese, divided
- 1 cup cooked brown rice (optional)
- In a large pan over medium heat, sauté veggies until begin to soften. Add garlic, chili powder, paprika, soy sauce, and salt and pepper to taste. Stir to combine.
- Add beans and cook 15 to 20 minutes over medium-low heat to allow flavors to meld and veggies to soften. Meanwhile preheat oven to 375.
- To make enchiladas, fill each tortilla with 1 tablespoon salsa verde, veggies, 2 tablespoons cheese, rice, and beans. Wrap and roll up each tortilla and place in a baking dish, seam-side down. Top with remaining salsa verde and cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.