I’ve been on a Mexican kick lately. Last week, I made some light fish tacos (just some white fish, avocado, and tomato), and this week I wanted something a little heftier (but still healthy).
I had a bunch of corn tortillas left over so instead of tacos again, I decided to make some veggie enchiladas!
These were a cinch to make and only used one mixing bowl and a baking dish – so clean up is a cinch, as well.
Healthy roasted tomato salsa, veggie-loaded tortillas, gooey (lactose-free) cheesy goodness. Yum!
I served them up with a side of Light Spanish Rice from LaaLoosh. I used veggie broth instead of chicken and some crushed red pepper instead of mild green chilies for a spicy punch.
This is one hearty vegetarian meal, and can easily be made vegan-friendly simply by using a vegan cheese like Daiya. Now all I need is some sangria and I can start a Mexican Restaurant!
I’m sure I’ll be back to Mexican dishes for Cinco de Mayo. Can you believe that is coming up so soon?!