While I’m resting and recovering from shoulder surgery, a few friends will be taking over here on the blog. Thank goodness for friends, right??
Hi friends! I’m Heather from FITaspire.com and I’m so happy to share a few minutes with you today! I’m a Colorado girl who stays fit to enjoy all that life has to offer. Fitness gives me the energy for everyday life and the next adventure! As an athlete and coach, I have learned how important nutrition is as part of your overall fitness plan, so I aim to balance delicious healthy foods with the flexibility to indulge from time to time.
Today I’m happy to share with you one of my delicious healthy recipes – which also happens to be vegetarian (or vegan if you choose a non-dairy cheese). These vegetarian enchiladas are a fun twist on a traditional Mexican dish will help you pack tons of healthy veggies into your next lunch or dinner!
These vegetarian enchiladas use lentils as the main protein source, which can have a similar texture to ground beef. This easy swap can be used in many beef-based recipes, for an easy meatless monday meal. The first time I made these, they were such a hit that my husband requested them two nights in a row!
- 1/2 medium spaghetti squash
- 1/4 + 1/3 cup green chili sauce (or green salsa)
- 1/2 cup green lentils
- 6 tablespoons cheese (I used Daiya Pepperjack non-dairy cheese)
- 1/2 cup baby spinach
- 4 flour tortillas
- 1/2 avocado
- 1 tablespoon cilantro
- Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise and place cut-side up in the oven. Bake for 40 minutes or until squash is tender when you pierce with a fork.
- Meanwhile, combine lentils and 1 cup of water in a small pan. Cook over high heat until just starting to boil, reduce to a simmer and cook (uncovered) for 30 minutes or until lentils are tender. Drain and set aside.
- Remove squash from oven and rake a fork across the flesh to create spaghetti-like noodles. Transfer to a small bowl and continue until squash rind is empty. Add lentils and 1/4 cup green chili sauce (or salsa) to squash noodles and mix with fork until combined.
- Reduce oven temperature to 350 degrees.
- To make enchiladas, add about a tablespoon of spinach to center of 1 tortilla, Top with a tablespoon of cheese and just under 1/4 cup squash mixture. Fold sides of tortilla toward the center to form the enchilada and place (folded side down) into square baking dish. Continue for remaining 3 tortillas.
- Add remaining 1/3 cup green chili sauce (or salsa) to remaining squash noodle mixture and stir until combined. Pour over top of enchiladas and spread evenly. Sprinkle 2 remaining 2 tablespoons of cheese over top.
- Cook enchiladas for 20 minutes. Remove from oven and top with diced avocado and cilantro. Enjoy!
I hope you enjoy these vegetarian enchiladas as much as we did and it helps you add some fun new flavors and textures into your next meal. If you make these, please drop me a note and let me know what you think!! I love to see your version of my recipes on twitter or instagram! You can also find me on Facebook and I’d love a follow, if you’re so inclined.
Till next time,
What your favorite Mexican dish?
Linking up with Tina and Deborah for #MeatlessMondays