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Mexican Veggie Enchiladas – A Meat Free Monday Recipe

This delicious vegetarian recipe with Mexican flavours is so super easy, not to mention healthy. Plus, it’s also lightning fast to put together! It was perfect for our hectic Monday because I cooked the veggies the night before. It’s just one extra pan – no big deal, and I refrigerated it overnight. Everyone knows these kinds of dishes taste even better when left to soak and develop!

When I arrived home the next evening, I just added the wholewheat tortillas on top, sprinkled some grated cheddar over that and popped it in the oven for ten minutes until it was piping hot and the cheese was golden and toasty.

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Mexican Veggie Enchiladas

A colourful and deliciously easy recipe for Meat Free Monday – or any day!

Course Dinner
Cuisine Mexican
Keyword Family friendly, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Instructions

  1. Heat oil in a pan over medium heat.
  2. Saute onion and garlic for 3-4 minutes or until onion has softened.
  3. Add in red pepper and zucchini and cook for 2 more minutes.
  4. Add in spice mix and stir for 1 minute, then add tomato salsa, chopped tomato and 1 cup water.
  5. Once boiling, add beans and corn, simmer for 10 minutes or until thickened.
  6. Preheat the oven on grill.
  7. Pour vegetable mixture into an oven dish.
  8. Then coarsely tear up tortillas, drizzle with a little olive oil and sprinkle with cheddar cheese.
  9. Grill for 2-3 minutes untill tortillas are lightly browned and crispy.
  10. Top with sour cream and serve.

Not only a Meat Free Monday, but a stress free Monday as well! Perfect! Have a look at the whole week’s worry-less, healthy family meal plan here.

mexican_veggie_enchiladas_meat_free_monday_recipe


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