Enchiladas should be in a food group, Am I right? I had some random vegetables not being used so I decided to see how things would go. You don’t have to use the exact vegetables but they work very well together. I topped the enchiladas with my “cheese” sauce that I had left over from my mac and cheese, avocados, and hot sauce. Daiya and Go veggie are both alternative cheese brands that are super good if you’re in a hurry. Also, these tortillas I have are gluten-free and I’m not going to lie, they are not good just out of the bag, they are only good when cooked. So they are good but just cook them before you eat them. Read below for the ingredients and instructions!
Serving size 3-4
1 yellow squash
1/2 yellow onion
1 poblano pepper
3 cloves garlic
1-2 cups chopped spinach
1 can enchilada sauce
1 can black beans
Tortillas of any kind (8)
1-2 teaspoons of olive oil
1 teaspoon salt
1/2 smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
- Heat your pan to medium heat and saute the chopped onion with the chopped garlic.
- After the onion is soft add the chopped squash and zucchini to your pan.
- Add in your spices so the vegetables have a chance to soak up the spices, about 5 minutes.
- Now chop your spinach super thin. I don’t know about you but I hate when I bite into an enchilada and it has stringy spinach.
- Rinse and drain your beans and add them last.
- Pour half of your enchilada sauce in the bottom of a pan.
- Grab your tortillas and fill them. Don’t fill them too much or you won’t have enough for every tortilla.
- Once filled, pour the rest of your enchilada sauce on top.
- Bake at 350 degrees for 15 minutes.
- Once cooked, top with anything you would like!