For a long time I have wanted to adopt a vegetarian diet and I have finally decided to take a leap and just do it. I know that there are going to be challenges ahead of me – mainly battling temptation while eating with my family and boyfriend, all of whom love meat and think I’m a bit of lunatic for trying to give it up again. Maybe now that I have put this out into the webosphere I will feel like I’m held even more accountable for my eating habits. I’m super stoked to try more vegetarian dishes and I decided to try and replicate one of my favorite meals – enchiladas – without using any meat. I made this for my boyfriend the other day and he said that he couldn’t even tell that it was meatless. It was flavourful and filling, and a lot lighter in calories than the enchiladas I used to make. It was also super easy! Whether or not you are a vegetarian, I am pretty confident that you will enjoy this dish!
- 6 Whole Wheat Tortillas
- 2 Cups of Veggie Ground
- 1 Onion
- 1 Bell Pepper
- 1 tbsp Garlic Powder
- 1/2 tbsp Chili Powder (or to taste)
- Dash of Salt
- Dash of Pepper
- 1/2 Cup of Enchilada Sauce
- 2 Cups of Shredded Cheese
- 1 Can of Lima Beans
Photo via WeHeartIt
1. Preheat the oven to 350 degrees (Celsius).
2. Chop the onion into small cubes and sautée with olive oil and the veggie ground. Add the garlic powder, salt, pepper, and chili powder. Sautée for 10 minutes or until the onions are translucent.
3. Grease a baking dish with a bit of olive oil (or coconut oil) and lay out tortillas.
4. Pour enchilada sauce into a bowl (I used pre-made sauce) and scoop a spoonful onto a tortilla and spread the sauce from edge to edge, covering the tortilla. Scoop a couple of spoonfuls of the veggie mixture into the tortilla and sprinkle cheese on top. Roll the wrap and place into the baking dish. Repeat this and line up the enchiladas until all of the mixture is used up.
5. Pour the remaining enchilada sauce on top of the enchiladas and spread it as evenly as possible across. Finally, sprinkle the rest of the cheese on top of the enchiladas.
6. Bake for 15 minutes. Serve with salsa, sour cream, cilantro and guacamole. Enjoy!
If you try this recipe, let me know what you think! Also, if anyone has any vegetarian recipes you think I should try, let me know in the comments!