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}
These look amazing!! I am a vegetarian and always seeing yummy enchilada recipes on pinterest but have yet to find a good vegetarian one! I need to try this asap!
yum, these look delicious. I'll def be trying this soon! xo
Those look good! I love Mexican food.
Yumm! These look so good!
Yum!!! These sounds like they would be so good!
This looks so great!!!! (:
These look INCREDIBLE!!!!
Wow! Those looks delish! My hubby is not a fan of mushrooms or black beans, but I am big time! Maybe I'll just eat them all! ha My MIL is a vegetarian though, so this looks perfect for me to try out on her! 🙂
Yummy! I have been using black beans (and your taco seasoning) quite often since I went vegetarian, so I'm excited to try these!
These look delicious! (As all your recipes always do! Bravo!) 🙂 Samara
Hi there! I recently came across your blog and am really enjoying your recipes and DIY projects. I do love enchiladas, and love the idea of using rice as the bottom layer. I never thought about that, but will definitly try that next time. Hope you are having a great week 🙂
Definitely making this for dinner this week. Yum! xx
Yum! This looks incredible! Thanks for the recipe!
Yummy! I can see why it's one of his favorites! 🙂
These look delicious! We have Mexican food at least once a week in our house so I will definitely have to give this recipe a try!
Oh my goodness! This looks amazing and I can't wait to try it out! Yum!
I am loving all of your veggie recipes! Quick question – did you cook the tomato in with the other veggies? Or did you leave them out and just eat them with? Looks great!
I used the tomatoes for the topping. 🙂
As a Charlotte girl myself (when I'm not a student at Clemson!), I love seeing cute Charlotte blogs as inspiration for mine! I just started a blog, and yours is amazing! I especially love this vegetarian/vegan recipe, as a former vegetarian. Maybe making this will convince my boyfriend that vegetarian can be just as delicious as an omnivore diet 🙂 -Chelsea