Here in the blogging world, we have been focusing on creating recipes for Memorial Day Weekend in the past few weeks.  It’s finally here (!), and I hope you all have some wonderful recipes collected to make while you celebrate and remember America’s fallen with friends and family.  In case you haven’t found your recipes yet, here were my creations: Summer Garden Potato Salad, Grilled Carrot Dogs, and Rhubarb Lime Sparkling Cocktails.  Today, I am happily taking a momentary hiatus from memorial day, bringing you a simple recipe that is a favorite of mine, Vegetarian Swiss Enchiladas Verdes.
Enchiladas are a favorite meal for me because they are easy to make and variations can be endless. Â I have many enchilada recipes on the blog (probably because I have an enchilada obsession!), but this one is a favorite over all of the others because I LOVE swiss cheese! Â The nutty swiss pairs really well with the green sauce (verdes), and with the earthy mushroom and spinach filling. Â Enjoy!
Variations to the Vegetarian Swiss Enchiladas Verdes recipe:
- I used lentils in this recipe because their earthy flavor pairs well with the mushrooms and spinach. Pinto beans or white beans would also pair well.
- I keep green salsa in the fridge at all times, so I tend to use it as an enchilada sauce. Â Feel free to purchase a can of green enchilada sauce in its place, or make homemade!
- Gluten free: Try using corn tortillas!
Vegetarian Swiss Enchiladas Verdes
Perfect for your next meatless meal, these vegetarian swiss enchiladas verdes boast 21 grams of protein per enchilada! Double the recipe for large batches!
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 2-4 servings
- Category: Main
- Cuisine: Mexican
Ingredients
- 1/2 cup brown lentils
- 1/2 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 1/4 cup green salsa and remove from heat.
- Prepare a baking pan by coating with 1/4 cup salsa verde.
- Sprinkle 2 TBS swiss cheese down the center of each tortilla. Top with 1/4 of the filling and roll. Place each seam side down in the prepared baking pan. Top with remaining 1/2 cup salsa and 1/2 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.
I shared this recipe at the Weekend Potluck, Sugar and Spice Link up, Fiesta Fridays, and Meatless Mondays, and Meat Free Mondays!
Oh yeah!
You will like this recipe Jaxx! Lots of flavor and full of veggies and protein!
Yumm!!
Thanks Ellen!