I think winter is really starting to get to me. I’ve been craving things I usually make in the summer like these Very Veggie Enchiladas. I always make these on our family summer vacations to the lake. We all take turns making dinner for our group of 14, and I pretty much always make this. I love how tangy the enchilada sauce is and the veggie filling is perfection! It’s a perfect Make Ahead solution for lunches or dinners for the week. Just simply reheat and you can have a Mexican fiesta any night of the week!
Ingredients 2.5 cups of tomato sauce* 1 T chili powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin ½ tsp oregano 2 T olive oil 16 ounce of sliced mushrooms 1 green bell pepper diced 1 yellow onion sliced 3 T taco seasoning* 3-4 cups of shredded sharp cheddar cheese 8 flour tortillas Chopped cilantro for topping
Directions (makes 10 enchiladas)
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AuthorI am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable! Archives
January 2022
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