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Vegetarian Swiss Enchiladas Verdes

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Perfect for your next meatless meal, these vegetarian swiss enchiladas verdes boast 21 grams of protein per enchilada! Double the recipe for large batches!

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

  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 1/4 cup green salsa and remove from heat.
  4. Prepare a baking pan by coating with 1/4 cup salsa verde.
  5. 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.
  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.

Find it online: https://www.alisonsallspice.com/vegetarian-swiss-enchiladas-verdes/