5. Vegetarian Enchilada
Preparing these vegetarian enchiladas is a real cinch. Simply saute the onion, sweet potato, bell pepper, spinach, and black beans in a skillet. To cut corners, you can use store bought enchilada sauce, or if you really want to win at life, you can make your own homemade sauce. When it comes time to prepare enchiladas, I’m all about the tortilla pre-soak. All it takes is a quick bath in enchilada sauce to make the tortillas super tender, flavorful, and melt-in-your-mouth-esque. If you’re all about the enchilada goo, be sure you don’t skip this step!
Cans used: 1 can black beans, 1 (10-ounce) can red enchilada sauce. Optional: Canned mushrooms, broccoli, cauliflower, kidney beans, corn etc.
Head over to The Roasted Root for this delicious recipe. Feel free to add, beef, chicken, turkey, tofu etc.