Tex-Mex Veggie Enchiladas

Over the summer, my Tex-Mex Veggie Enchiladas became a staple on my High Vibe Menu at the Goddess Ceremony Retreats I was cooking for in Utah, and Idaho. I loved sharing my Texan Roots with the ladies, and honestly, when you're cooking for 20+ people, this is such an easy shower stopper dinner!! Everyone was always raving about how delicious they were, little did they know, it was one of the easiest dishes I created over the weekend!



If you're wanting to add more veggies and High Vibe meals into your family's diet, my Tex-Mex Veggie Enchiladas are a GREAT place to start! They're quick, easy, hearty, totally customizable, and honestly...who doesn't love enchiladas?! Make these with my Vegan Cheese Sauce, and Cilantro Lime Cauliflower Rice & Beans, and you have a totally Meatless Meal that EVERYONE will love!


Cheers, ya'll!!


Tex-Mex Veggies Enchiladas

Makes 32 Enchiladas


INGREDIENTS:

  • 1 Sweet Potato

  • 1 Can of Organic Black Beans (drained)

  • 1 Can of Organic Sweet Corn (drained)

  • 1 Organic Zucchini

  • 1 Organic Yellow Squash

  • 4 oz. Organic Mushrooms

  • 1 Organic Red Pepper

  • 1/2 of a Yellow Onion

  • 4 oz of Fire Roasted Canned Tomatoes

  • 1 Tablespoon Ground Cumin

  • 1/2 teaspoon Chili Powder

  • 2 teaspoons Garlic Powder

  • 2 teaspoons Salt

  • 2 teaspoons Black Pepper

  • 32 Corn Tortilas

  • 1 cans of HATCH Tex Mex Enchilada Sauce

  • 1 Batch of my Easy Vegan Cheese Sauce OR Shredded Cheddar Cheese


DIRECTIONS:

  1. Preheat oven to 375

  2. Peel and Small dice Sweet Potato

  3. On a Baking sheet, add Sweet Potato and Olive Oil

  4. Roast at 375 for 12 minutes

  5. Once baked, set aside to cool

MEANWHILE:

  1. Dice all your veggies

  2. In a large Saute pan, heat Olive oil on Medium heat

  3. Add diced Onions & Red Peppers to the pan and saute for 5 minutes

  4. Transfer the Onions and Peppers into a large mixing bowl

  5. Reheat the saute pan w/ Olive Oil

  6. Add diced Zucchini, & Squash to the pan and saute for 5 minutes

  7. Transfer Zucchini & Squash to mixing bowl with Onions and Peppers

  8. Reheat saute pan w/ Olive Oil

  9. Add Mushrooms to the pan and saute for 5 minutes

  10. Lower heat to Medium Low

  11. Transfer all the other sauteed veggies back into the saute pan

  12. Add Black Beans, Sweet Potato, Corn, Fire Roasted Tomatoes, and ALL the seasoning to the veggie mixture

  13. Reduce for 5 minutes

  14. Transfer to the large mixing bowl

  15. Cool for 20 minutes

  16. Turn oven to 350


ASSEMBLING:

  1. In a 9 x 13" Baking dish, spread 1/4 of a can of Tex-Mex Enchilada Sauce to the bottom of the dish

  2. Stack tortillas on a large plate, and microwave for 1 minute and 30 seconds

  3. Lay 6 tortillas out on a cutting board

  4. Using a standard cookie scoop, scoop the veggie filing into the center of each tortilla

  5. Spread filling into a log shape across the tortilla

  6. Roll up the filling nice and tight

  7. Place into the baking dish

  8. Repeat

  9. Once the pan is filled, add the remaining Enchilada sauce to the top of the enchiladas

  10. Top with Shredded Cheese or if using my Vegan Cheese, do not put anything on top

  11. Bake at 350 for 18 minutes

  12. Spread Vegan Cheese on top and enjoy!!!




If you loved this recipe or have any questions or comments please comment below! I can't wait to see how this recipe turned out for ya'll! Always remember, you CAN have food that tastes delicious AND feels good in your body. It's time to raise our vibration one meal at a time! You deserve a life full of love, health, happiness, positivity, abundance and so much more; it all begins from within.


Love & Light,


-The Sunshine Chef


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