One Pan Creamy Veggie Enchiladas
Although we’re not all vegetarian, this is a dish we all enjoy. In our home, weeknight meals are simple and easy. I usually save the “complicated meals” for a weekend when I have more time to prep and cook. We definitely have our “go-to” quick and simple meals and this recipe is one of them.
This “one pan” meal is a personal favorite, not only because the flavor is amazing, but because it only takes about 30 minutes total from prep to serving. I also love this meal because it makes a big batch that can be eaten throughout the week. Any meal prep lovers out there? You will love this one!
For this recipe, you will want to pick up your favorite enchilada sauce. I used Siete red enchilada sauce. This sauce is jam packed with flavor, which makes this recipe so easy and quick to create.
You are going to love this recipe. Plus, this recipe is grain free and gluten free! These veggies are perfect to add on tortillas or on top of brown or cauliflower rice. Also, feel free to add any protein of your choosing. I added shrimp to mine and it was amazing!
Yields 4-5 servings
2 tbsp avocado oil
1 yellow onion diced
3 garlic cloves minced
1 jalapeño diced (seeds optional for spice)
1 poblano pepper diced
2 zucchinis chopped
3 bell peppers diced (I used a combo of red, yellow and orange)
1/4 cup goat cheese (optional)
salt to taste
2/3 cup enchilada sauce ( Siete Red Enchilada Sauce | Whole30, Grain Free, Vegan, Paleo, Dairy Free | 1 Pack, 15 oz )
Heat up a pan over medium heat. Add avocado oil to pan. Then add onions and garlic. Sauté for about 5-7 minutes (onions should be softened). Then add jalapeño and cook for 2 minutes. Then add bell peppers, poblano pepper, and zucchini. Sprinkle with salt and cook for about 10-15 minutes. Then add your enchilada sauce and goat cheese. Mix well, until goat cheese has dissolved. Then add salt to taste. Serve on tortillas or over your favorite rice! Enjoy!