90 Day Challenge, Mindfulness, Recipes

Vegetarian Enchiladas – Day 38 of Challenge


Hi blogging friends and family,

It feels like forever since I’ve blogged. Work and other things got in the way last month. I’m happy to report that my Mediterranean challenge of eating plant based meals and living a more mindful life has paid off. First of all, my sleep is so much better at night. I think this is because I walk everywhere unless its snowing or there is ice. My house plants have survived the low-light of winter. I love gardening outdoors but it’s been fun to watch my plants grow in the home. Archie, my little emotional support kitty, is such a joy to come home to and wake up to. Pets are the best! The B-12 and multivitamin supplements my doctor recommenced has given me more energy. And weight loss has been going as planned. I lost 7 lbs so far. Overall, I’d recommend the Mediterranean diet and lifestyle once you run it by your doctor. It’s super easy to follow and there’s so many benefits.

I’ve been coming up with some new recipes and got two-thumbs-up from a few of my friends for my super easy vegetarian enchiladas. I combined fresh tortillas, cilantro-lime rice, jalapenos, kidney beans, and a non-dairy Mexican cheese blend from Violife with red enchilada sauce to make a fresh and healthy weeknight meal.

Vegetarian Enchiladas

Yield: 6 servings         Prep Time: 20 minutes         Cook Time: 20-25 minutes

12 fresh corn tortillas*
1 15 oz. can dark red kidney beans, rinsed and drained
2 cups non-dairy Mexican blend shredded cheese
1 19 oz. can of your favorite enchilada red sauce
1 cup of rice, rinsed and drained
3 limes, one set aside for garnish
1 bunch of cilantro, rinsed, dried, and leaves chopped
2 fresh jalapeno peppers, seeded and minced
salt and pepper to taste
avocado to garnish

1. In a medium sauce pot, cook rice according to package. In a large mixing bowl, combine the cooked rice, juice of 2 limes, 1/2 cup loosely packed chopped cilantro, jalapeno minced peppers, drained kidney beans, 1 1/2 cups of Mexican shredded cheese, and 1/2 cup of enchilada sauce. Mix all ingredients together with a pinch of salt and pepper to taste.

2. Heat oven to 350 degrees F. Spray a 9 by 13 inch baking dish with your choice of cooking spray. Add 1/2 cup of enchilada sauce to the bottom of the baking dish. Distribute filling evenly in 12 corn tortillas, roll, and place seam down on sauce. Pour the remaining sauce over the top of the enchiladas. Add remaining cheese to the top.

3. Bake for 20 minutes or until bubbly.

4. Plate and serve with the remaining chopped cilantro, diced avocado, and lime wedges if you want a little zest to the plate. Enjoy!

* You can freeze the remaining tortillas for the next time you make enchiladas.

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