Vegetarian Swiss Enchiladas Verdes
 
Prep time
Cook time
Total time
 
Perfect for your next meatless meal, these vegetarian swiss enchiladas verdes boast 21 grams of protein per enchilada! Double the recipe for large batches!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • ½ cup brown lentils
  • ½ cup onion, diced
  • Splash olive oil
  • 8 oz mushrooms, diced (white button or baby bellas)
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2.5 oz spinach (about 2 cups fresh/packed, or 1 cup frozen)
  • 1 cup salsa verde, divided
  • 1 cup shredded swiss cheese, divided
  • 4 8-in whole wheat tortillas
  • Hot sauce for serving
Instructions
  1. Preheat oven to 425 F.
  2. In a small sauce pan, cover lentils with water. Bring to a boil and simmer for 15 minutes.
  3. Meanwhile, saute onion in olive oil until softened, 3-5 minutes. Add mushrooms, garlic, and salt and pepper to taste. Saute until the mushrooms liquid is evaporated. Mix in spinach and stir until wilted or thawed. Mix in ¼ cup green salsa and remove from heat.
  4. Prepare a baking pan by coating with ¼ cup salsa verde.
  5. Sprinkle 2 TBS swiss cheese down the center of each tortilla. Top with ¼ of the filling and roll. Place each seam side down in the prepared baking pan. Top with remaining ½ cup salsa and ½ cup cheese.
  6. Bake in the preheated oven for 20 minutes, or until the cheese is browned.
Notes
To stretch this recipe to 4 servings, add a side dish such as a simple salad, or Mexican rice.
Nutrition Information
Serving size: 4 Calories: 366 Fat: 11.8 g Carbohydrates: 45.7 g Sodium: 736 mg Fiber: 7.8 g Protein: 21.1 g
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-swiss-enchiladas-verdes/