Veggie Loaded Enchiladas
Veggie Loaded Anything is Always a Win in My Opinion
Add in the fact that this recipe works with literally anything you have in your fridge and this is the perfect week night meal. I often cook up a bunch of chicken and shred it up for the week - insert some of that here and you’re good to go. Or quickly defrost a pound of shrimp, beef, etc. (I always keep my freezer full of stuff like this). You could also simply drain 2 cans of black beans and you’re set. I personally love the Siete brand, they’re products are delicious and make eating a low grain/clean diet very easy. Keep reading for how to make these quick and easy enchiladas.
Method:
Preheat oven to 400.
In a glass baking dish, spread out 1/2 a jar of enchilada sauce.
In a large saute pan, heat avocado oil over medium heat, when it starts to shimmer add in the veggies and saute until they’re soft and slightly browned.
If you need to cook the meat, transfer the veggies to a bowl. Cook meat until it’s done and and Siete Taco Seasoning according to package. Once it is mixed in, add the veggies and mix to combine.
Add in 2oz cheese and mix all together.
In a separate pan slightly warm each tortilla and scoop 1/3-1/2 cup of the filling. Repeat for all 8 tortillas.
Pour the rest of the sauce over the top and sprinkle the other 2oz of cheese.
Bake for about 15 minutes until the cheese is warm and everything is heated through.
Let them cool for about 5 minutes and plate.
Serve them with side salad, roasted veggies, or just go big on your serving.
Top them off with whatever garnishes you have on hand and enjoy!
Ingredients:
1lb protein of choice or 2 cans black beans
2 cups small diced veggies - whatever you have in your fridge. I like zucchini, bell pepper, lots of chopped spinach, onion, carrot, etc. The beauty of this recipe is it uses what you have!
1 tbsp avocado oil
Siete Foods Taco Seasoning plus salt and pepper
1 jar Siete Foods Enchilada sauce. I like to use the green sauce for chicken or shrimp and the red sauce for beef, turkey or black beans.
4oz crumbled sheep’s milk goat cheese (best with shrimp or shredded chicken) or shredded grass fed raw cheddar (best with beef, turkey, black beans).
Toppings of your choice such as: avocado/guacamole, cilantro, green onions, pickled red onions, sour cream or yogurt (greek or my fav Cocojune Coconut Yogurt), squeeze of lime, hot sauce, etc. Use whatever you have in your fridge!
I put these into rotation almost every week. They always yield leftovers for the next day too which is great. I hope you enjoy them as much as we do! If you make them be sure to tag me on Instagram or comment below!
xx, Ashley