Enchiladas are one of the greatest foods of all time - ALL TIME! it's that sauce. Unfortunately, vegetarians often get overlooked as humans with legit enchilada needs. This recipe amends that grievous wrong and serves up enchiladas so delicious the most anti-veggie human will devour seconds, if not thirds and fourths.
Loaded with nutrients for healthy skin, waistline and overall health. Packed with incredible flavor that makes you forget they're healthy.
Grapeseed or Olive Oil
2 Cups Cubed Butternut Squash
1 Cup Cooked Quinoa
1 Chopped & Seeded Poblano Chile
½ Cup Red Cabbage, Chopped
1 Small Zucchini, Chopped
1 Bell Pepper, Chopped
3 Cloves Minced Garlic
1 Cup Black Beans, Drained and Rinsed
1 Cup Kidney Beans, Drained and Rinsed
1 Cup Chopped Mushrooms
2 Cups Red Enchilada Sauce
8” Corn, Gluten Free Tortillas
8 Oz. Shredded Cheese
Heat 2 tsp. of oil in large skillet and add vegetables. Cook and stir until veggies are tender.
Add ½ cup enchilada sauce and mix well. Remove from heat and set aside.
Preheat oven to 350°F.
Coat the inside of a baking (cake) pan with a light coat of oil followed by a light coat of enchilada sauce. Cover bottom of dish with enchilada sauce or be consumed with frustration and regret when your enchiladas stick to the pan.
Fill each enchilada with filling and roll them up. Pack them into pan tightly and sprinkle with cheese. Cover with enchilada sauce and bake for 35 minutes.
Allow to cool and set up for 10 minutes and sprinkle with cilantro.
Devour and enjoy.
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