Meatless Monday: Fresh Veggie Enchiladas
These meatless, dairy-free, gluten-free Enchiladas are a perfect weeknight meal! I love to make a dish like this on Sundays so we are set up with leftovers for lunch or dinners as the busy week begins. Just about any veggie will work in this dish as well as a variety of spices. Most of my veggies were straight out of our CSA farm share this week and I was excited to combine them into a hearty but healthy meatless meal the whole family can enjoy.
1/2 red onion
2 cloves garlic
2 – 3 heirloom tomatoes
3/4 cup/180 g strained tomatoes
2 – 3 gluten-free tortillas
1 cup/300 g mushrooms
1/2 large green pepper
1 cup mixed beans/200 g (black, kidney, white)
4 – 6 kale leaves (Tuscan cabbage)
1/4 teaspoon cayenne pepper (add more as desired)
1/2 – 1 teaspoon cumin
1/2 – 1 teaspoon chili powder
1 Tbsp. olive oil
Sea salt and pepper to taste
1.) Preheat oven to 350 F/177 C.
2.) Wash tomato, eggplant, mushrooms and green pepper.
3.) Chop red onion and garlic.
4.) Slice eggplant, green peppers, heirloom tomatoes and mushrooms thinly.
5.) Drizzle olive oil and some of the strained tomatoes in bottom of oven safe baking dish. I used Pomi strained tomatoes from a box (to avoid toxins in canned tomato lining).
6.) Rip 1 to 1 1/2 tortillas into pieces and arrange over oil/tomato sauce.
7.) Top with half of the sliced eggplant, green peppers, kale, mushrooms, garlic, onions, sliced heirloom tomatoes, and beans. Squeeze lime juice onto veggies.
8.) Add spices.
9.) Add another layer of tortillas.
10.) Top with strained tomato then the rest of the beans, eggplant, green peppers, kale, mushrooms, garlic and onions plus more spices.
11.) Add remaining tortilla and top tortilla with remaining sliced tomatoes
12.) Bake for 30-40 minutes until eggplant is soft.
13.) Let cool then garnish with diced avocado and pieces of kale.