Enchiladas for the Week! An idea for your next meal prep. We had this dish all last week and it was amazing! You can find a multitude of recipes online but here’s what I did to make it especially quick and easy:
Makes two 11×7 pans
- About 18, 6-inch corn tortillas (for larger enchiladas you can use larger tortillas and fill them more generously)
- 19 oz (or more) jarred green enchilada sauce
- 2 bell peppers, chopped
- 1 yellow onion, chopped
- 1 cup frozen chopped spinach
- 2 (16 oz) cans refried beans
- Taco seasonings (e.g. chili powder, ground cumin, garlic powder, paprika)
- Preheat oven to 350 degrees F. Lightly coat two 11×7 baking dishes with enchilada sauce (leave some for mixture and topping). Set aside.
- Water sauté chopped bell peppers and onion in a large skillet until soft. Mix in frozen greens until thawed.
- Stir in refried beans, taco seasonings to taste, and a splash (about 1/4-1/2 cup) of enchilada sauce. Mix until well combined.
- Wrap tortillas in a damp paper or cloth towel and microwave for 20 seconds to make them more malleable.
- Scoop at least 1/4 cup refried bean mixture into each corn tortilla, roll tightly, and place seam-side down into prepared baking dishes. Repeat with remaining tortillas.
- Top both pans of enchiladas with remaining enchilada sauce.
- Bake in the oven for 15 minutes or until the sauce is hot and bubbly.
- Serve with optional toppings/sides: vegan cheese sauce (pictured), hot sauce (pictured), guacamole, salsa, diced tomato, shredded lettuce, rice, etc.
I hope you enjoy this enchilada recipe. Only after healing myself of lifelong chronic constipation through healthful, plant-based eating did I arrive at my life’s work as a dietitian. Now, I find an immense amount of joy in helping others simply and sustainably eat foods that taste good and make them feel even better. To learn more about my approach to nutrition, click the button below.