Savory Vegetarian Enchiladas

Perfect for a make ahead lunch that will feed you all week!

Just the Recipe | 8 Servings

Ingredients

24 Corn Tortillas

3 1/2 Cups Red Enchilada Sauce (About 28 oz)

8 oz Shiitake and/or Cremini Mushrooms

1 Medium Green Zucchini

2 Cups of Kale, Spinach or Swiss Chard

3 Spring Onions

3 Jalapeno Peppers, seeded

1 Bell Pepper (any color, I used red)

1 Cup Corn -or- 1 Can, Drained

1 1/2 Cups Black Beans -or- 1 Can, Drained

1 tsp Ground Cumin

1/2 tsp Granulated Garlic

1/4 tsp Cayenne Pepper

1 Cup Cilantro

6 oz Savory Chèvre Goat Cheese (I used Chipotle)

1 Cup Cheddar Cheese

From the Pantry

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Black Pepper

Oven Temp: 375° | 10 x 15 Baking Dish

Steps

Preheat the Oven.
Prep your pan:
- Coat a large Pyrex baking dish with pam. I use the largest one I have, it’s a 4 QT (10 x 15) baking dish.
Prep your veggies:
- Using a wet paper towel or tea towel, wipe off the mushrooms. De-stem the shiitakes. Dice all mushrooms.
- Peel and dice the spring onions
- Seed the peppers and dice.
- Cut the zucchini into half-circles
- If using canned corn and bean, drain and rinse.
Make the filling:
- Heat 1 TBS Olive Oil in a very large skillet or braiser (I use my 3 1/2 QT braiser). Add the mushrooms, onions and peppers. Season with salt, pepper, garlic power. Cook until most of the water from the veggies has evaporated.
- Add the zucchini and cumin. Cook for 3 minutes.
- Add the kale and cilantro. Stir in and then turn off the heat and move to a cool burner.
- Off the heat, stir in the black beans and corn. Taste and adjust seasonings as needed.
Build the Enchilada “Lasagna”
- Add a light coating of sauce to the bottom of the pam.
- Layer 8 corn tortillas, overlapping them and tearing at least one in half to cover any gaps.
- Layer in 1/2 of the filling. Top with 1/2 of the goat cheese and a light sprinkle of cheddar (about 1/3 cup).
- Top with about 10 oz (a little more than a cup) of sauce.
- Add another layer of corn tortillas and press gently.
- Repeat the filling.
- Top with 8 more enchiladas, press gently. Cover with the remaining sauce and cheddar cheese.
Bake at 375° for 30-45 minutes until bubbly. (Cover with foil if it looks like it’s drying out at all).

Meal Block Plan

This serves six generous lunch or dinner portions and keeps in the refrigerator for up to a week. Serve with a dollop of sour cream or Greek yogurt, avocado slices, lime wedges, and fresh cilantro.

When I make this on a meal prep Sunday, I’ll also prep breakfast knocking out 22 meals for the week in about 2 hours. Most of my baked breakfasts (Egg Cups, Baked Oatmeal, Granola - check out my Breakfast Meal Plan) cook at 350°, so I just bake the enchiladas for an extra 15 - 20 minutes until bubbly. My Blueberry Muffins bake at 375° and are also a nice companion to a week on Veggie Enchiladas.

Kitchen Acumen Tips:

If you don’t have a 4 quart baking dish, use the largest baking dish you have and supplement with a smaller dish.
Feel free to interchange veggies depending on the season. Roasted sweet potatoes or eggplant would also go nicely in this dish. Roast separately and stir into the cooked onions, pepper and mushrooms.
Skip the cheese for a vegan, dairy-free version.
You can fill larger, tortillas and roll them for a more traditional pan of enchiladas.
Chèvre is goat cheese. We are incredibly lucky to have a phenomenal local goat farmer who makes amazing chèvre as well as other goat cheeses. I used a chipotle flavor in this recipe. If you in the Philadelphia region, I encourage you to check out Amazing Acres Dairy. They sell at many local farmer’s markets. To get me through the winter, I buy a few extra at the end of the season and freeze them. You can freeze goat cheese for 2-3 months.