The other day Matt and I took a “How Well Do You Know Your Spouse?” quiz. One of the questions Matt had to answer {and I had to guess what he said} was “What is your favorite meal Christina has made for you?” I knew I had that one in the bag. The correct answer is “everything!” Well, I was wrong. Matt did in fact have a tie for the favorite meal I’ve ever cooked for him – “baked steak and vegetarian enchiladas.”
Right after I read his answer I realized I wasn’t surprised. 9 times out of 10 his answer to “what do you want for dinner?” is one of those two items. However Matt and I went meatless at the beginning of the year so I have to deny his baked steak request often, and save it only for special occasions.
So today I will share Matt’s other favorite meal I cook for him – vegetarian enchiladas!
Vegetarian Enchiladas
Ingredients
- 1 5 oz Package of Yellow Rice
- 1 Package of Baby Portabella Mushrooms {or 3 large caps}, diced
- 2 Zucchinis, diced
- 1 Green Bell Pepper, diced
- 1 White Onion, diced
- 2 Medium Tomatoes, diced
- 1 15 oz Can of Black Beans
- 1 12 oz Can Enchilada Sauce
- 2 Cups of Mexican Cheese
- 6-8 Flour Tortillas
- 1 Bunch of Green Onion {optional}
Instructions
- In a large skillet, sauté peppers, mushrooms, onions, and zucchinis for about 25 minutes {or until tender} on medium heat. Meanwhile, prepare rice as directed.
- Pour cooked rice evenly into your baking dish, spreading it into a thin layer. Scoop a ½ to ¾ cup of cooked vegetables into a flour tortilla. Roll tightly and place into dish. Repeat until you cannot fit any more tortillas in dish.
- Pour entire can of enchilada sauce over tortillas, and top with cheese. Bake at 350 degrees covered for ~40 minutes. Remove foil and continue to bake for an additional 15 minutes {or until cheese is golden}. Top with green onion, if using.
Notes
{Note: you can easily transition this into a vegan meal by omitting or substituting the Mexican Cheese for Veggie Shreds}
