
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
Carbs – 60 grams | Protein – 28 grams | Fat – 12 grams
Ingredients
- Approx. 1lb ground meat substitute (I used 12oz MorningStar Farms Grillers Crumbles)
- 1 can of corn, drained
- 1 medium onion, finely chopped
1 large bell pepper, finely chopped
- 1-2 spicy peppers, diced (jalapenos, habaneros, serranos)
- 1 Tbsp. taco seasoning, spices of choice (for meat)
- 3 & 1/3 cups water
- 6- 8 corn tortillas
- 28 oz. can enchilada sauce
- Shredded cheese
- 2 oz can black olives
- 1 lime, sliced
- 1/3 avocado (topping)
Green Sauce:

Instructions:
Pour enchilada sauce into a saucepan and bring to a boil and then lower to a simmer.
Meanwhile, Preheat oven to 375 degrees Fahrenheit.
Place meat 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. Turn off heat.
Pour 1 cup of the enchilada sauce into 13×9-inch baking dish.ย Spoon “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.
Cilantro Lime Sour Cream:
Place Greek yogurt, a handful 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.

Remove from oven, let cool for 5 minutes. Plate and top with avocado slices, olives, and a dollop of the cilantro lime Greek yogurt with a side of lime wedges and serve.

