Veggie Enchiladas Suizas
While enchiladas suizas are traditionally filled with shredded chicken and topped with rich crema and lots of cheese, this healthy plant based version will still satisfy all of your savory cravings. This recipe is perfect for a quick, filling, and inexpensive family dinner and will have any picky eater asking for seconds. Alternatively, it makes for a savory addition to your next weekend brunch…enchiladas suizas pair unbelievably well with a chilled mango mimosa!
Whole Wheat Flour Tortillas
1 1/2 Cup Salsa Verde
1 Whole Organic Zucchini, diced
3 Cups Organic Spinach, chopped
1 Cup Roasted Organic Corn
1 Cup Black Beans
1/2 Onions, sliced thin
1/2 Tomatoes, Diced
Vegan cheese shreds (Daiya brand used in this recipe)
To Prepare //
Preheat oven to 350 degrees.
Add a bit of oil in a skillet, and sauté zucchini until softened. Add in onions, corn, beans, spinach, and spices, then mix and sauté until onions are translucent.
Cover the base of a non-stick baking pan with a few tablespoons of salsa verde.
Take one tortilla, fill it with the sautéed veggie mix and a bit of cheese, roll it into a tight cylinder, and place in the pan. Repeat until you have a pan filled with ready to bake enchiladas.
Cover the enchiladas with the remainder of the salsa verde and cover the baking dish with foil. Bake covered for 30 minutes.
Remove the foil and top enchiladas with a handful of cheese. Return to the oven and bake uncovered for another 10 minutes, or until cheese is melted and enchilada sauce is bubbling.
Remove baking dish from the oven and top enchiladas with any remaining veggie sauté, fresh tomatoes, and cilantro. Serve hot.