Recipe Alert: Hearty Vegetable Enchiladas (Healthy (somewhat!) & Delicious!)

Hi Steemit!

In case you didn't know, I love Mexican food. Spicy flavors, cheesy goodness...what’s not to love? Enchiladas are a particular favorite of mine. This recipe is vegetarian (not vegan but you can always sub in soy or rice cheese), protein-packed and full of flavor. Although I am not 100% vegetarian, I love including as many veggie-based meals in my diet as possible, especially when they're this good. I saw a similar recipe via Blue Apron last week and decided to get creative. I love Blue Apron and order from them frequently. They're a great option for those who love to cook and experiment but hate to waste and/or can’t make it to the market on a regular basis.

This recipe is a little more detailed than my usual, so feel free to sub in store-bought items as needed, particularly for the salsa. I promise you won’t miss the chicken or steak that would usually be found in this dish, and you’ll be dying for seconds. While I was plating up the second half for my husband, I was actually jealous. I had literally just eaten before he got home...#ilovetoeat.

Hearty Vegetable Enchiladas: Yields 2-3 servings

6 gluten-free or whole wheat tortillas

1 1/2 cup monterey jack cheese , shredded

1 cup black beans, cooked & drained (canned works well)

1/3 cup red quinoa

3 cups raw spinach

2-3 cups Green Salsa (recipe included below), or you can use store-bought in a pinch

1 large bunch cilantro, stemmed and chopped fine

2 teaspoons ground cumin

1 avocado, sliced

1 lime, cut into wedges

Kosher salt & pepper to taste

Cook quinoa to package instructions, drain and add black beans, spinach, cumin, 1/2 of your cilantro, and a 1/2 cup of cheese and mix well. Season with salt and pepper. In a 9 X 13 glass baking dish, spread a thin layer of salsa on the bottom, about 2 tablespoons. Assemble the enchiladas by putting 2-3 tablespoons of the quinoa mix in each tortilla and laying them seam side down. Top with the remaining salsa, then cheese. Bake on 350 degrees for about 15 minutes, then broil for 5 or until the cheese is browned and bubbling. Let the enchiladas sit for about 5 minutes before serving. Garnish with remaining cilantro and serve with avocado slices and lime wedges. Enjoy!

Green Salsa: yields 2-3 cups

4 cloves garlic, chopped

1 small yellow onion, diced

1 poblano pepper

1 fresh jalapeño pepper, diced

½ pound tomatillos

The juice from 1 Lime

Kosher salt & pepper to taste

Place the poblano pepper and tomatillos on a sheet pan or (like I used) a cast-iron skillet. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Roast in the oven at 450 degrees for about 10 minutes (turning once), or until the poblano pepper is browned and slightly blistered. Remove from the oven. Turn the oven down to 350 degrees (for the baking of the enchiladas). When the pepper and tomatillos are cool enough to handle, carefully remove and discard the skin, stem, ribs and seeds of the poblano pepper.

On the stove, add garlic, jalapeños and onions to a small pot with a little olive oil and cook over medium heat until just soft. Let cool.

Once all of the above are cool enough to handle, place in a blender or food processor. Add lime juice, season with salt and pepper and pulse very lightly, just once or twice to get a nice smooth but slightly chunky consistency. Set aside to top off enchiladas.