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: Alison's Allspice
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
Preheat oven to 425 F.
In a small sauce pan, cover lentils with water. Bring to a boil and simmer for 15 minutes.
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.
Prepare a baking pan by coating with ¼ cup salsa verde.
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.
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/