Thursday, March 10, 2016

Easy Enchiladas

Lately, my go-to dinner is enchiladas. My version includes corn or whole wheat tortillas loaded up with lean protein and veggies and topped with a super flavorful Contija cheese. This recipe is so healthy and simple to assemble that I've even made it for a night-before-a-long-run meal.

Since I constantly vary the meat, beans and veggies that I use, no batch turns out the same. And that's really the best part - you can mix and match ingredients to suit your exact preferences - or in my case, use what I happen to have on hand! A few of my favorite combos include:

  • Shredded chicken + Black beans + Red Pepper + Corn
  • Shredded pork + Zucchini + Spinach + Corn
  • Black beans + Roasted potatoes + Red pepper
  •  
Shredded pork + Zucchini + Corn + Spinach

So without ado, here's the recipe for the easiest enchiladas you'll ever make!

Easy Enchiladas
Serves 4

1 Tbsp olive oil
2 cups veggies of choice, small diced or grated
1 clove garlic, minced
1 cup cooked shredded meat or beans of choice
1 tsp cumin
8 small tortillas, corn or flour
1.5 cups enchilada sauce of choice
2oz Contija cheese, crumbled

For serving:
1 avocado, thinly sliced and sprinkled with salt
Cilantro, chopped

Preheat oven to 350 degrees. Smooth a thin layer of enchilada sauce (about 2 Tbsp) in the bottom of a 11x7 casserole dish. 

In a large, deep-sided skillet, heat olive oil over medium heat. Add veggies and garlic and cook until softened - about 3-4 minutes. Stir in the meat or beans (or a combo of the two!) and cumin and cook an additional 2-3 minutes. Remove from heat. 

Divide the meat and veggie mixture between the 8 tortillas and roll up. Place in the prepared casserole dish and top with enchilada sauce followed by the Contija cheese. Cover with aluminum foil and bake 25-30 minutes. Remove from oven and allow to sit for 5 minutes before serving. Top each serving with avocado slices and cilantro!

Tell me: What meat/bean/veggie combo will you use to make your easy enchiladas?

- ST

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