The perfect mid-week dinner to please the whole family.
Before we jump right into our Vegetarian Skillet Enchiladas, let’s talk about the elephant in the room. That one thing in the kitchen that we will avoid at all costs. For us, it’s doing the dishes. Seriously now, why is it that dinner not only has to be planned, prepped, and cooked but THEN ALSO CLEANED??!! And how is it 2019 and there are only Robots to vacuum our floor?? But we digress.
It’s safe enough to say that having a busy family and keeping them fed is no easy task. The last thing anyone looks forward to is a stack of dishes marveling the Leaning Tower of Pisa. So what’s a Jack of All Trades to do? One of the most straightforward ways of getting around all those dishes is not to make so many. Duh, right? No, we’re not suggesting buying a year’s supply of paper plates. Instead, cut back on the headache of multiple pots and pans, use only what you must. (hint: we’re getting close to those enchiladas!).
Enter: Vegetarian Skillet Enchiladas. This is a mid-week dinner dream, but it doesn’t stop there. Our one skillet wonder is quick enough for a busy week-day dinner, but also refined enough for company. Simply saute a short and simple list of veggies, set aside, then use the same skillet to assemble your enchiladas. Pop in the oven while you tidy up. Now there’s a Leaning Tower of Enchiladas we can get used to!
Reasons why we love skillet dinners:
- There’s only one pot to wash.
- They’re pretty.
- They usually finish in the oven, so plenty of time to clean the prep mess.
- Did we mention there’s only one pot to wash?
How do we bribe entice our children to eat these enchiladas packed full of nutritious veggies? Well, it doesn’t require much. Thanks to the fact that most veggies are covered in cheese and enchilada sauce, the not-so-veggie-adventurous aren’t overly deterred. Plus, most of the veggies are small enough to be “approachable,” but large enough that they can pick them out if they’re just not up to trying it. No, they might not eat everything, but as we always say, better to give healthy options, if they’re hungry they will eat.
A big plate of these yummy enchiladas is just waiting for you. Go give them a try sometime soon 🙂
enjoy!
xx
the turnips + tantrums team
Vegetarian Skillet Enchiladas
Ingredients
- 15 corn tortillas
- 3 tbsp olive oil
- 1/2 red onion diced
- 1 red bell pepper diced
- 1 can black beans drained and rinsed
- 2 cups spinach fresh
- 1 sweet potato cut into 1/2 cubes and boiled for 6 minutes
- 1 packet taco seasoning
- 1 cans enchilada sauce
- 2 cups cheddar cheese shredded
Garnish
- cilantro
- radishes sliced thin
- chopped onion
- sour cream
- green tabasco
- tomato diced
- avocado diced
Instructions
- Pre-heat the oven to 350 degrees.
- Start your sweet potatoes first. Get the water boiling, while you peel and dice. Then boil for 6 minutes until just about cooked.
- Meanwhile, in a skillet, over medium high heat, add oil. Once shimmering add onion. Saute until translucent.
- Add in bell pepper, saute until soft.
- Then add black beans, cooked sweet potatoes and spinach.
- Once the spinach has wilted, add taco seasoning packet. Pour all veggies onto a bowl or plate and set aside.
- Using the same skillet, turn off the heat and pour 1/3 can of the enchilada sauce on the bottom of the skillet. Then layer evenly with tortillas, cut them smaller if you need them to fit.
- Add half of veggie mixture, then pour 2/3 can of enchilada sauce over the top. Sprinkle on a handful of cheese, then another even layer of tortilla.
- Pour remaining half of veggies on top, 1/2 can of enchilada sauce and another handful of cheese. Then top with the last even layer of tortillas.
- Use up the last of the enchilada sauce and sprinkle remaining cheese over the top. Transfer to the oven to get nice and bubbly, 10-15 minutes.
- After the enchiladas are bubbling, remove from the oven to cool for 10 minutes. Serve with all the garnishes and enjoy!
Nutrition
Recipe Source: Turnips + Tantrums original recipe.
What’s that you say? You don’t feel like making anything new for dinner? A big plate of Leftover Nachos might just be in your future. Go check them out!