Dec 14, 2011

Very Veggie Enchiladas

Warning!!  This makes a TON of food.  Tweak the recipe as needed depending on how many people you are feeding. I did not add any meat because I was pressed for time BUT these would taste great with chicken!

I have no pictures of these because I literally was throwing things in as I went. :)  But I can tell you these are great!  The kids ate them begrudgingly because I used spinach wraps and they were less than visually appealing.  However, once they tossed the wraps they ate all the filling.  The spices are just suggestions, tweak to your individual tastes.  The mixture is pretty simple and could handle a lot more flavor than I used.  Yields: 10 very large burritos

1 small onions

4 kale leaves

1 small zucchini

1 can olives

1 can petite diced tomatoes

1 small carrot

2 cups cooked beans (2 cans would work well if you are pressed for time.)

1 bunch cilantro

1 tsp garlic

1 tsp cumin

pinch paprika

salt and pepper

1.5 cups cooked rice (cooked in chicken broth)

enchilada sauce




Preheat oven to 350 degrees.  Add olive oil (or butter) to a skillet on medium heat.  Add onions and garlic.  Cook till tender.  Add carrots, cook for a couple minutes.  Add all other veggies and cook till kale is bright green and soft.  Add beans and spices, heat until warm.  Remove mixture from heat, combine with rice and mix well.  In a 9x13 pan cover bottom of pan with enchilada sauce.  In each tortilla layer enchilada sauce, rice mixture, cheese and a little more enchilada sauce.  Roll and place in pan.  After pan is full pour enchilada sauce over enchiladas, top with cheese.  Place in oven for 20 minutes or until cheese is bubbly.


If you like veggie enchiladas give these a try.  Play around with them to get the mixture just right for you.  Oh so yummy. :)

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