One of my goals in the kitchen this year has been trying vegetarian versions of my favorite recipes. I’ve never been a huge meat eater. I’ve also never really gone out of my way to avoid meat, either, though. Movements, like vegetarianism and Meatless Mondays been growing in popularity. This is why I’ve decided to make meatless meals a more active part of my diet. Since I’ve never really thought of myself as a meat lover, it’s been an easy way to clean up recipes and add more veggies to my meals. These vegetarian enchiladas are my latest take on a vegetarian version of a favorite dish.
Interestingly enough, Mexican food is one of the places I actually do have a strong preference for meat. Every time I make tacos, I’ll put leftover ground beef on salads or just eat it with corn chips for days. However, now that I’m swapping Mexican Monday for Meatless Monday, I decided I’d give some Mexican vegetarian dishes a shot.
It’s All About Bold Flavors
As it turns out, it’s pretty easy to make vegetarian meals meatless. Mexican dishes are all about bold flavors, and veggies absorb those flavors just as well as meat. In fact, I often find that veggies are actually better suited to letting the spicy flavors really shine.
Somewhere between a burrito and a casserole, enchiladas are Mexican comfort food. Warm and cheesy, enchiladas are the kind of homemade Mexican dish that just doesn’t doesn’t translate to fast food. (Which is good, because nothing ruins tacos for me like those sad, flimsy little half-filled shells you see at fast food chains.)
These vegetarian enchiladas may swap out the meat, but they keep this classic dish just as delicious, cheesy, and flavorful. This recipe packs tons of veggies, including onions, peppers, broccoli, and spinach. And, of course, no Mexican recipe is complete without black beans. Not only do black beans add a can’t-miss Mexican cooking ingredient to these vegetarian enchiladas, but they also pack some extra protein.
This recipe uses whole-wheat flour tortillas, but you can swap with corn for a gluten-free option. Complete with enchilada sauce and fat-free cheddar, this vegetarian recipe is perfectly cheesy and delicious.
Whether you’re a full-time vegetarian or just looking to go meatless a few times a week, it’s easy to find delicious vegetarian versions of classic recipes. Mexican vegetarian dishes are often easy to make and are just as bold and flavorful with or without meat. And even if you go meatless on Mexican Monday, you can always indulge on Taco Tuesday.
Yields: 8 enchiladas | Serving Size: 1 enchilada | Calories: 328 | Total Fat: 28g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 1218mg | Carbohydrates: 43g | Fiber: 7g | Sugar: 7g | Protein: 13g | SmartPoints (Freestyle): 9
- 2 1/2 cups enchilada sauce
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped small
- 1/2 cup red bell pepper, chopped small
- 1 cup broccoli, chopped into small florets
- 2 cups baby spinach
- 1/2 teaspoon kosher salt, more or less to taste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 (15 ounce) can black beans, drained and rinsed
- 8 whole wheat 10 inch flour tortillas (or corn tortillas for a gluten free option)
- 1 cup shredded cheddar cheese, reduced fat recommended
- Preheat the oven to 400 degrees. Spray a 9 x 13 casserole pan with non stick spray. spread 1/2 cup of the enchilada sauce in the bottom of the casserole dish and set aside.
- In a large skillet, heat the olive oil. Once hot add the onions, peppers, and broccoli. Cook until vegetables are soft, about 5 minutes. Add the spinach, salt, cumin, chili powder, and garlic powder. Cook, stirring often, until the spinach is wilted and spices are combined. Stir in the black beans and cook just until hot.
- Lay the tortillas on a flat surface. Spread about 1 tablespoon of enchilada sauce in the center of each tortilla and fill with the black beans and vegetable filling. Divide the filling evenly between each tortilla. Once filled, roll into a cigar shape and place in the casserole dish. Pour the remaining enchilada sauce over top and sprinkle cheese over sauce.
- Bake 15 to 20 minutes or until cheese is melted. Serve and enjoy!