Easy Weeknight Enchiladas

Helloooo internet friends!

I am feeling drained already this week! It may just be today due to my sleepless night last night. I vaguely remember I kept waking up to find Preston had somehow sent another pillow from his side of the bed over to my side and I flung it on the ground. I’m pretty sure that happened 4 times (we have a lot of pillows on the bed. Which I usually love….)

Anyway, I’m happy to be posting a fast weeknight meal like this on a day when I’m so sleepy because this is exactly the kind of day when I need easy recipes in my back pocket. I made these last week and was really happy with how they turned out.

I was especially happy with how easy it was to throw them together. I made double the filling I needed for my Asian-Inspired Stuffed Sweet Peppers, so come enchilada day I just mixed the filling together in a bowl with a couple ingredients to change the flavors and it came together in no time!

easy weeknight enchiladas

serves 5
for the filling:
***I made double this recipe so I had filling for the peppers and these enchiladas. This recipe is already cut down to just what you need for the enchiladas***
1 T avocado oil
1 sweet pepper, diced
1/2 onion, diced
1 veggie burger (I used Morningstar’s quinoa and roasted garlic, nom!)
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 C cooked white rice
1/2 C vegan cheese (I used a fiesta blend from Vegan Gourmet)
1/2 C prepared salsa

Heat oil in a large skillet over medium heat. Add the onion and peppers and cook about 5 minutes until turning translucent. Add veggie burger and garlic and cook about 5 more minutes.

When that’s done cooking, mix together with the beans, rice, cheese, and salsa.

for the rest:
5 tortillas (I found some great whole wheat olive-oil based tortillas that were perfect)
1 bottle Trader Joe’s enchilada sauce
1/2 C vegan cheese (I used the same fiesta blend as in the filling)

Take the filling and divide it between the tortillas. Roll them up, lay them in a greased baking dish, and cover with remaining cheese. Bake at 400 degrees for about 20 minutes until hot and bubbly.

Each one of these is pretty dang filling, so that’s a fast and easy meal that should last for a couple dinners and a couple lunches for a couple of people! How amazing is that???

Nutrition facts per enchilada: Calories: 362; Calories from Fat: 76; Total Fat: 8.4g; Saturated Fat: 0.7g; Sodium: 701mg; Total Carbohydrates: 57.6g; Dietary Fiber: 9.4g; Sugars: 2.9g; Protein: 14.9g