It’s been awhile since I shared a recipe, and this one is in my dinner rotation quite frequently. I try to make one-two meatless dinners a week, and the veggie enchiladas fit that bill. The best part about this recipe, is that it makes so much filling that you can actually freeze half for an even easier weeknight dinner at another time.
This dinner takes about 45 minutes from start to finish! So, let me get right to it! Here is what you will need.
Veggie Enchilada Ingredients
- 1 onion (diced)
- 4 ounces of spinach (you can use fresh or frozen)
- 8 ounces of cream cheese
- 4 ounces diced jalapenos
- 4 ounces diced green chilies
- 1 can of low sodium black beans
- 1 pack of sliced mushrooms (I like the baby Bellas, but any kind of mushroom will work)
- 1 pack of low carb tortillas
- 1 tablespoon of cumin
- salt and pepper to taste
- 1/4 cup of almond milk (or whatever you prefer)
- 1/2 cup of shredded cheese (your preference)
Here’s how to make it.
- Preheat oven to 350 degrees.
- Sautee diced onions, mushrooms jalapeños and diced green chilies in a pan in a tablespoon of olive oil. Sauté until onions and mushrooms are tender.
- Add in black beans and stir until warmed through.
- Season filling with cumin, salt and pepper. Mix well.
- Add in spinach. Mix until warmed through (about 5 minutes).
- Add in cream cheese and mix thoroughly (about another 5 minutes).
- Once your filling warm, turn off the heat. Begin filling your tortillas with several spoonfuls of the filling.
- These should fill a 9X11 dish. Pour your almond milk over the top of the filled enchiladas and sprinkle with cheese.
- Pop into the oven for about 20-25 minutes, or until cheese is melted on top.
Done! Super quick and easy. I always freeze the second half of the filling – and thaw to use for dinner a different night. It’s a quick and easy way to get two dinners out of one!
I hope you all have a wonderful Thursday, and I’ll be back tomorrow recapping the last part of my bachelorette party to Puerto Vallarta.
