Vegetarian Enchiladas

The other day Matt and I took a “How Well Do You Know Your Spouse?” quiz. One of the questions Matt had to answer {and I had to guess what he said} was “What is your favorite meal Christina has made for you?” I knew I had that one in the bag. The correct answer is “everything!” Well, I was wrong. Matt did in fact have a tie for the favorite meal I’ve ever cooked for him – “baked steak and vegetarian enchiladas.”

Right after I read his answer I realized I wasn’t surprised. 9 times out of 10 his answer to “what do you want for dinner?” is one of those two items. However Matt and I went meatless at the beginning of the year so I have to deny his baked steak request often, and save it only for special occasions.

So today I will share Matt’s other favorite meal I cook for him – vegetarian enchiladas!

Vegetarian Enchiladas

Ingredients:

1 5 oz Package of Yellow Rice

1 Package of Baby Portabella Mushrooms {or 3 large caps}, diced

2 Zucchinis, diced

1 Green Bell Pepper, diced

1 White Onion, diced

2 Medium Tomatoes, diced

1 15 oz Can of Black Beans

1 12 oz Can Enchilada Sauce

2 Cups of Mexican Cheese

6-8 Flour Tortillas

1 Bunch of Green Onion {optional}

{Note: you can easily transition this into a vegan meal by omitting or substituting the Mexican Cheese for Veggie Shreds}

Directions:

In a large skillet, sauté peppers, mushrooms, onions, and zucchinis for about 25 minutes {or until tender} on medium heat. Meanwhile, prepare rice as directed.

Pour cooked rice evenly into your baking dish, spreading it into a thin layer. Scoop a ½ to ¾ cup of cooked vegetables into a flour tortilla. Roll tightly and place into dish. Repeat until you cannot fit any more tortillas in dish.

Pour entire can of enchilada sauce over tortillas, and top with cheese. Bake at 350 degrees covered for ~40 minutes. Remove foil and continue to bake for an additional 15 minutes {or until cheese is golden}. Top with green onion, if using.

 {updated 2/15/14}