What better way to start a blog than with an enchilada recipe? My grandma is the queen of making enchiladas but I figured I’d give them a try myself, and I have to say they are pretty incredible. I wanted to alter this classic Mexican dish into a healthier, vegetarian option and it does not disappoint.
This recipe is extremely easy (albeit can get quite messy), easily customizable, and is perfect for meal prepping! I made twice as much so if you want it for meal prepping, I would double the recipe.
Yields: 6-8 enchiladas
Serving Size: 2 enchiladas
Calories: 444 calories
Macros: Carbs – 60 grams | Protein – 28 grams | Fat – 12 grams
- Approx. 1lb ground meat substitute (I used 12oz MorningStar Farms Grillers Crumbles)
- One 11oz can of corn, drained
- One medium onion, finely chopped
- One large bell pepper, finely chopped
- 1-2 spicy peppers, diced (jalapenos, habaneros, serranos)
- Taco seasoning, spices of choice (for meat)
- 3 and 1/3 cups water
- 6- 8 corn torillas
- Enchilada sauce packet (or one 28 oz can enchilada sauce)
- 6 oz can tomato paste (for the enchilada sauce packet only)
- 2 oz can black olives
- Single serve (5oz) greek yogurt – (here’s my favorite one)
- 2 limes
- 2 avocados
- 2 handfuls of cilantro
Mix 3 cups of water, tomato paste and Enchilada Sauce Spices & Seasonings in 2-quart saucepan until well blended. Bring to boil on medium heat. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally. (If choosing to use a can of enchilada sauce, place can contents in a saucepan and heat with this same method.)
Place meat crumbles into the skillet along with 1/3 cup of water, cover and cook on medium high for 4 minutes. Uncover, toss in chopped bell pepper, onion, corn, jalapeno, and spices. Stir and cook on medium for another 4 minutes. Reduce heat to low.
Preheat oven to 375 degrees Fahrenheit.
meanwhile, prepare cilantro lime “sour cream”
Place Greek yogurt, two handfuls of cilantro, the juice of one lime, and 2/3 of an avocado into blender or food processor, pulse or blend until well combined. Refrigerate until ready to use.
Pour 1 cup of the enchilada sauce into 13×9-inch baking dish. Coat each tortilla in remaining sauce. Spoon 1/2 meat mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in baking dish. Spoon remaining sauce over enchiladas. Sprinkle top with cheese and bake for 15 minutes.
Remove from oven, let cool for 5 minutes. Plate and top with avocado slices, olives, and a dollop of the cilantro lime Greek yogurt and serve.