Vegetable Enchiladas

  • 1 whole Zucchini, Quartered ($.50)
  • 2 whole Yellow Squash, Quartered Lengthwise ($.75)
  • 9 whole white mushrooms, Halved ($1.00)
  • 1 large Red Onion, (thick slices) ($.75)
  • Salt And Pepper
  • Olive Oil spray
  • 3 cups Enchilada Sauce (canned is fine) ($3)
  • 12 Corn Tortillas ($3)
  • Vegetable Oil, For Frying
  • 5 cups Grated Monterey Jack Cheese ($4)
  • 2 whole Green Onions, Sliced ($1)
  • 3 whole Roma Tomatoes, Diced ($1.50)
  • Handful of Chopped Cilantro ($1)

Total: $16.50

Everyone knows that I LOVE Mexican food. I really could eat it everyday but unless you’re just eating salsa with a spoon, it’s hard to find health recipes out there. I recently started going meatless when I go to Mexican restaurants and its really not that bad! I am not a vegetarian by any means but I do find that using vegetables in place of meat packs the same amount of flavor and will definitely cure your craving. Added bonus: its much easier on your waistline….and wallet too if you’re cooking at home.

One of my favorite meatless Mexican dishes is in LA at a vegan restaurant called Gracias Madre in West Hollywood. If you’re ever out there you must try it! Below are a few pics one of my great meals there:

unnamed-1 unnamed-2

Instructions:

Preheat the oven to 375 degrees F.

Spray evoo on a grill pan. Sprinkle veggies with salt and pepper and lightly grill the vegetables. Cook until you see nice grill marks and the vegetables are slightly (but not overly) tender Remove from the grill and cut the vegetables into a large dice. Mix together and set aside. NOTE: You can also grill your veggies on a outdoor grill!

Heat the enchilada sauce in a separate pant until warm.

OPTIONAL: will add some more calories but the result will be more authentic. Heat 1/2 inch vegetable oil in a small pan over medium heat. Using tongs, cook tortillas one at a time for only ten seconds per side *don’t allow to crisp* Place on paper towels to drain

Using tongs, dunk one tortilla in the enchilada sauce. Lay it on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle. Top with some cheese and green onion. Roll the tortilla, then place it seam side down in a ceramic or glass 9 x 13 inch baking pan. Repeat with remaining tortillas.

Spoon a generous amount of sauce over the enchiladas and sprinkle on the remaining cheese. Bake for 20 minutes until the cheese is melted and bubbly. Serve immediately with diced tomatoes and cilantro for garnish

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