Mom’s Enchiladas

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Okay… So this picture doesn’t do these justice. Corn tortillas stuffed with veggie goodness.

black beans
veggies
potatoes
super easy & delicious

This recipe is quick and simple! Great prep for a week of Mexican food! We love guacamole and always serve some up with every Mexican dish. Our favorite guac recipe is coming soon! ♥

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Also, for some extra protein we sometimes toss in a bag of “chicken;” faux chicken that tastes even better. We use Simple Truth Kroger Brand chicken strips (K. Rodger’s as Tori & like to call it) or Beyond Meat and Gardien both have a delicious selection of no meat meats, and can be found at Target, Whole Foods, Albertson’s, Sprouts, ect.

Ingredients:
½ onion
½ tbsp olive oil
1 zucchini
2 carrots
1 c spinach
2 baked potatoes (cooled)*
1 can black beans
2 cans enchilada sauce (medium, any brand you desire)
1 cup rice**
1 bag corn tortillas (12 count)

Get cooking:
1)Preheat oven to 350° F
2) Cook rice based on package directions (varies but normally 1 c rice to 1½ c water)
4) While the rice is cooking, brown onion in olive oil, add cubed zucchini, chopped carrots, cubed potatoes, 1 can of enchilada sauce, & drained and rinsed black beans and warm. Then add spinach and cook until wilted.
3) Dish cooked rice in an 8×8 pan and flatten, spoon veggie/bean mixture into tortillas & place on top of rice. Pour remaining can of enchilada sauce over top.
4) Bake @ 350° F for 30 minutes

*baked potatoes~ super simple. Wrap up potato in aluminum foil and throw it in the oven @ 450° for 1 hour and voila!
**ANY rice will do. Basmati, brown, and jasmine are our personal favorites just spice it up with some salt, pepper, and chili powder or try a packaged Spanish rice from Uncle Ben’s but make sure to check the label~vegans.

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