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Last Wednesday, I drove straight from hot yoga, sweaty and all, to girls’ night. My girls love me, so they didn’t complain. Lately, girls’ night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway.
Margaret poured us each a drink and we sat down around her dining table, which she had decked out with an impressive assortment of appetizers. Hummus, crackers, chocolate-covered almonds and a cheese plate were in attendance, and my offering of candied nuts fit right in.
We celebrated good news together and I showed how to use the puppy dog Snapchat filter. In between the laughs, I remembered how fun sharing food with loved ones can be. It fills in the pauses between conversations as we pass food around the table and comment on it.
I’ve been so caught up in the nitty-gritty and making sure everything is just right that I’ve almost forgotten the point of it all.
I’m so determined to get the recipes just right because I want them to turn out beautifully in your kitchens, with minimal stress along the way. I want you to be able to trust my recipes and relax with your family and friends, or have a fun evening making yourself nourishing food to last through the work week. That’s the whole point, and sometimes it escapes me during late nights. At girls’ night, I fell in love with food again.
Which brings me to my partners at and their campaign. I’m continuing to share how I cook with purpose. This time, it’s by making recipes that you can share with your family and friends.
These enchiladas are a casual, hearty entree that will be met with delight as you pass it around the table. When the dust settles from the cookbook, I’m going to invite friends over for an enchilada party.
These enchiladas are somewhat similar to the you all have enjoyed so much, but with no artichoke and half as much beans. I covered them with , of course. They’re just cheesy enough, with a filling of sautéed bell pepper, broccoli, onion, spinach, black beans and some warming spices.
This recipe isn’t the quickest option around, but it is totally worth the effort. If you love it, be sure to check out the roasted sweet potato enchiladas in (it’s out now!).
Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.
Craving more hearty, veggie-packed main dishes? Here are a few of my favorites:
Author: Cookie and Kate Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour Yield: 4 servings 1x Category: Entree Method: Baked Cuisine: Mexican Diet: Vegetarian
★ ★ ★ ★ ★
4.9 from 583 reviews
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.
Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, you’ll need to gently warm them before you try to roll them up, or they might break.
Serving suggestions: These enchiladas are great with a or my !
Storage suggestions: I just covered my enchiladas with plastic wrap and reheat enchiladas as necessary. If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our