Enchilada Veggie Bake
When you’re looking for a hearty, comforting, easy-to-throw together meal, but with a nutrient-dense twist, this is the recipe you need. It’s loaded with flavor, color, and is one of those meals that you’d never guess is entirely plant based.
If you’re someone who’s looking to eat more plant based, this is definitely a recipe that you need to try. Especially if you’re also someone who typically finds plant based meals to be boring, make this one and then come back to me.
You can eat it fresh out of the oven, or prep it ahead of time and keep in the fridge for an easy work week lunch or dinner. It can be enjoyed by both vegan and meat eaters alike, so it’s also the perfect recipe to make for a crowd with various dietary preferences. And if you’re just dabbling with the idea of plant based but not ready to fully commit, feel free to use any regular Mexican cheese - you’re still getting just as amazing of benefits from all of the veggies and beans.
As always, make this recipe your own and use the below ingredients as a blueprint, or follow exactly how I did it. Either way, I know you’ll love it.
TRY IT OUT!
RECIPE:
Ingredients:
1 large diced sweet potato
1 chopped red onion
1 chopped red bell pepper
1 chopped zucchini
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1 can of black beans
1 can of pinto beans
1 package (8) of gluten free tortillas (I used organic corn tortillas)
1 can of gluten free enchilada sauce (around 2 cups)
Dairy free shredded mexican cheese
Green onion and fresh cilantro to top
Avocado and dairy free sour cream or yogurt to serve
Directions:
Coat sweet potato, onion, pepper, and zucchini in olive oil and spices and bake at 400 for 45 minutes, or until soft. In the meantime, rinse and drain beans and cut tortillas into small pieces.
Combine roasted veggies, beans, tortillas, enchilada sauce, and cheese in a large bowl until well combined. Pour into a large baking dish, top with more cheese, and bake for another 15 minutes, or until cheese fully melts.
Top with green onion and cilantro, and serve with freshly sliced avocado and dairy free sour cream or plain yogurt.