Enchiladas are a classic dish that is very popular for dinner. Typically the recipe includes chicken, cream of chicken soup, cheese, sauce, more cheese, white tortillas … you got the idea. These vegetarian enchiladas are the healthy version of our Super Healthy Kids style version of this meal. You can make them open or rolled up like a burrito and either way you serve them, they're delicious!
We love fresh salsa and it's great to make yourself. All you need is chopped tomatoes, onions, peppers, coriander (which is very easy to grow yourself), a little lemon or lime juice and a little salt. You can easily grow all of these ingredients in your own garden. We grew coriander for a year and it never died! That thing came back bigger and bigger every year, we ended up having to pull it out by the roots, it was so out of control.
For our enchiladas, we used mushrooms, carrots, garlic, green onions and pulses together in the food processor until they were combined but not pasty. Then we sautéed with edamame, corn, black beans, tomatoes, and peppers. Finally we cut avocado into slices and drizzled green chilli sauce over it. Top with a little Mexican cheese mix and coriander and dinner is ready! We used corn tortillas for our open-face version to make this meal gluten-free. You can also put these on a baking sheet and sprinkle them with cheese before adding the cilantro and avocado and bake them in the oven at 375 ° F until the cheese has melted. Then add your avocado and coriander.
For a more classic version of this, simply place your filling on a whole wheat tortilla, roll it up, and place it in a baking dish. Once all of your enchiladas are rolled up, sprinkle your green chilli sauce (this one is usually not spicy at all, by the way) and cheese. Bake in your oven at 375 degrees F for 5-7 minutes or until the cheese is melted and bubbly. Top with avocado and coriander and serve!
1/2 Cup, pieces or slices Mushrooms, white1/2 Cup chopped carrot2 clove garlic2 stem green onion1/2 Cup Edamame, peeled1/2 Cup Canned corn1/2 Cup black beans, canned1/2 Cup, chopped or sliced Tomato, red1/2 Cup Paprika, red6th medium Tortillas, corn1/2 Cup Enchilada sauce1 medium avocado1/2 Cup coriander
In the food processor, pulse the mushrooms, carrots, garlic, and spring onions together until they combine but are still slightly chunky.
Then sauté with edamame, corn, black beans, tomatoes and peppers.
Place the filling on corn tortillas, drizzle with green enchilada sauce and top with a Mexican cheese mixture. Place on a baking sheet and bake in a 375 degree oven for 5 minutes or until the cheese has melted.
Top with sliced avocado and coriander. Serve warm.
For a more classic version – fill and roll up whole wheat tortillas. Place the rolled tortillas in a baking dish and drizzle with enchilada sauce and cheese. Bake in the 375-degree oven for 5-7 minutes or until the cheese has melted. Top with avocado and coriander.
Calories: 260kcal | Carbohydrates: 37G | Protein: 9G | Fat: 10G | Saturated fatty acids: 1G | Sodium: 450mg | Fiber: 11G | Sugar: 6thG