Vegetarian Enchiladas

Another Meatless Monday is here and I’ve got something pretty good for you 🙂

I’ve been preparing half-sized recipes because the kids just aren’t that big on eggplant, mushrooms, etc. and a whole pan of leftover Moussaka would take hubby and I a week to eat. I like leftovers for lunch the next day, but can’t really say the same dish will turn me on the day after that, and the day after that. And since I’m usually the only one eating leftovers for lunch, well, let’s just say less is more.

So, many of my meatless recipes are designed for two, or possibly three or four, if your eaters are small, but mostly they are meals for two. With that understood it should be easily assumed that any recipe can be doubled.

I only have one picture because the plated enchiladas did not look as pretty as they tasted.

Spinach & Mushroom Enchiladas

1 pkg. sliced mushrooms

1 clove garlic, minced

2 tbsp. EVOO

1 bunch fresh spinach (it’ll look like a lot but spinach really cooks down)

1 tsp cumin, divided

1/2 tbsp cornstarch

1/3 cream or milk (1/2 & 1/2 works in a pinch, too)

8 oz. sour cream

1/2 tsp chili powder

1/2 tsp salt

1/4 grated cheese, such as mexican Parmesan or sharp white cheddar

6 corn tortillas

Extra cheese

Cilantro (fresh or dried, to taste)

Saute mushrooms in EVOO until tender. Add garlic and cook a few more minutes. Add spinach and cumin; stir and heat until spinach is wilted. Remove from heat and set aside. Preheat oven to 350*.

In a small saucepan, mix milk  and cornstarch. Add sour cream, the remaining cumin, chili powder, salt, and some cilantro. Cook and stir on medium heat until mixture comes to a boil. Stir continually and allow to boil for one or two minutes. Remove from heat and stir in cheese, stirring until melted.

Spray a 4 x 7 baking dish with cooking spray and put 1/2 of the cream mixture over the bottom of the pan. Fill tortillas with vegetables, rolling them up and placing seam-side down in pan.Cover the enchiladas with the remainder of the cream mixture. Sprinkle with additional cheese and cilantro.

Bake for 30 minutes. Serves 2.

This recipe is small enough that it would be a great use for leftover veggies. Don’t be afraid to get experimental. You could easily use zucchini, bell pepper, onion, beans, tomatoes, jalapeno, and chilis. Your sauce can be a white creamy sauce or a red based sauce. There are so many options.
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