Meow Recipes

Friday, October 11, 2019

Easy Veggie Enchiladas

This recipe is sponsored by V&V SUPREMO®

Hello to all the lovers of easy veggie enchiladas! The kind that are saucy, cheesy, filling, and just so cozy when pulled hot and bubbling straight out of the oven. Also, the kind that are actually easy to make, and they have, like, a haul of ACTUAL veggies and authentic Mexican cheese tucked into those warm, soft, sauce-soaked tortillas.

Including:

Sweet potatoes
Peppers
Onions
Broccoli (!!)

And really, just about any other veggies you could want. Spinach, mushrooms, corn, poblano peppers, squash, cauliflower… literally all of the above can work.

These are enchiladas, yes, but really, mostly, this is a thing that you make to celebrate the fact that eating really good, cozy food can also mean eating lots of healthy vegetables and that all of it can come into existence with one snap of your veggie-loving fingers.

Veggie enchiladas in a pan with Chihuahua Cheese.

As established, the cheese is the hero here, but can we pause for a second to give honorable mention to black beans, red enchilada sauce, corn tortillas, and a really yummy-tasting veggies?

You know I have opinions about this. Please locate yourself a bag of creamy, smooth-melting, authentic and delicious V&V Supremo® Chihuahua® Brand Quesadilla Cheese. You can buy a very large bag at Costco and you will go through it in approximately three days because it’s so good on, oh, let’s see, EVERYTHING? It’s the only kind of shredded cheese I use to add authentic flavor in my Mexican and Tex-Mex-ish recipes – truly the cheesy, melty gold standard!

How to Make Vegetarian Enchiladas

Vegetarian enchiladas should start with… yeah. Veggies.

LOTS OF THEM.

Here’s my easy, easy, easy approach:

Pile them all on a sheet pan and roast them. That’s it. That’s the secret.

This is a one-sheet-pan approach. Some veggies might cook a little faster. And it’s all gonna be okay. We just need everybody soft enough to be edible and folded into our filling.

Which… is going to look like this. Don’t be scared.

Filling for veggies enchiladas in a bowl.

The veggie / bean / cheese combo is going straight into some corn tortillas, which are getting a nice generous covering of enchilada sauce.

And the whole thing is getting tucked in with more V&V Supremo® Chihuahua® Brand Quesadilla Cheese. Oh, the sweet meltiness!

I can think of no more wonderful thing to pull out of your oven tonight than a pan of these healthy, veggie-loaded beauties.

Easy veggie enchiladas for Prez!

Easy Veggie Enchiladas

Author: Lindsay
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings

Print Recipe

Description

Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!

Ingredients

1 head of broccoli, cut into florets (2 cups)
1 small sweet potato, peeled and diced (2 cups)
1 red bell pepper, sliced (1 cup)
1 onion, sliced (1 cup)
a drizzle of olive oil
a pinch of salt
1 14-ounce can black beans, rinsed and drained
2 cups shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
2–3 cups enchilada sauce (see notes)
10–12 corn tortillas
avocado, cilantro, and lime for serving

Instructions

Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup V&V Supremo® Chihuahua® Brand Quesadilla Cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.

Notes

Enchilada Sauce Options:

Store-bought! If you can, use one that has real ingredients and good flavor.
Homemade! This is an easy blender enchilada sauce that uses real veggies (onion, tomatoes, garlic) as the base. It can be simmered down while the veggies roast. This is a smoother, thicker enchilada sauce that uses flour and spices as the base. Also very good!

Category: Dinner
Method: Bake
Cuisine: Mexican

Keywords: vegetarian enchiladas, veggie enchiladas, easy enchiladas, easy vegetarian enchiladas, homemade enchiladas

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Thank you to V&V Supremo® for sponsoring this post!

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Monday, October 7, 2019

Chicken Meatballs with Peppers and Orzo

Chicken meatballs with peppers and orzo = the actual dinner BOMB, like, in a really good way.

This recipe just really gets me excited.

Not to be dramatic but in my experience there’s something magical about the combination of panko and Parmesan loaded quick chicken meatballs, tangy tomato sauce with garlic and sautéed peppers, and a silky-creamy-delicious pile of hot orzo on the side. This is the kind of recipe that just calls you straight home to the dinner table, you know?

Basically this recipe has two prep steps.

Roll your chicken meatballs.
Chop your peppers.

Now cook them and combine them.

Add a can of tomato sauce and capers because YUM. So salty and briney.

And pile onto hot, creamy, cheesy orzo.

I made mine creamy with mascarpone cheese but honestly, you don’t need to be that extra about it. Just get something that’s going to creamify the orzo a bit and toss it together while the orzo is hot.

Mostly I’d like to go on record and say that this just tastes like heaven in a bowl.

The ideal bite involves a cut piece of golden brown chicken meatball, plus a good coating of tomato sauce, a few pieces of pepper and maybe even some bitey capers, plus a little scoop of creamy, cheesy orzo all up in there to balance it all out.

Yes to that, times 100 more bites.