Easy enchilada bake. Cheesy, spicy, and full of flavor. Try this if you’re craving mexican food but want a lighter, more nutrient dense, macro friendly dish. This is one of my favorite dishes to make on busy nights and have leftovers for the next day. Family friendly and filling for heavy eaters too.
Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cups mushroom
- 2 cloves garlic, chopped
- 2 tsp cumin
- 3 tsp chili powder
- 1 jalapeno, chopped
- 8 oz. vegan cream cheese
- small bunch of cilantro, to taste
- 1 can black beans, drained and rinsed
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 can diced green chilies
- 1/2 cup of your favorite enchilada sauce
- Favorite corn tortillas or soft tortillas
Instructions:
Saute all the chopped veggies until the onions are soft and translucent. In the last few stirs, add enchilada sauce to keep mixture from sticking. Stir to combine. Set filling aside.
Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and warm in the microwave for 30 seconds. Prep your baking dish with 1/2 cup of enchilada sauce.
Fill each tortilla with enchilada filling and roll up. Place each filled tortilla seam side down in the enchilada dish. Top with remaining enchilada sauce and favorite vegan cheese. Trader Joe’s has some great options for vegan cream cheese ANNND enchilada sauce. Check out their store brand.
Warm in oven for 10-15 minutes until golden and cheese is melty. Remove from the oven and allow to cool for 5 minutes. Top with additional sauce, avocado, and cilantro. Serve and enjoy!
