I hate when I’m really excited about a meal, and then I look at the pictures and think, “Oh, no! It doesn’t look as good as it tasted!” Clearly, I tried extra hard with this one. See that little piece of parsley I even added to brighten up the photo? Seriously, though, this meal is outstanding and the picture does not accurately depict its goodness. If you are looking for a decadent vegan recipe to take the place of your standard dinner for a night, this one would be an amazing choice. And even though these enchiladas taste decadent and feel like an indulgence, each enchilada is just over 100 calories. I didn’t feel guilty at all when I took a third one after scarfing down the two pictured above.
Another great thing about this recipe is that you can either make 12 enchiladas or you can make 8 enchiladas and have leftover filling to serve over rice for a leftovers lunch. I chose the latter option, as you know how I love my leftover lunches!Print
I am pretty enamored with this vegan dinner, and Tim likes it, too. These were his exact words: “The flavor’s really good. It’d be even better if there were some chicken in there.” Too bad, buddy. We had salmon for dinner last night and we don’t follow up a fish meal with a meat meal. Duh.
Meghan does not like messy food, so I knew better than to try to serve her part of an enchilada. I deconstructed hers, serving her some white beans and butternut squash separated. Beans are hit or miss with her. Sometimes she gobbles them up and asks for more, other days she won’t touch them. Butternut squash (and most orange vegetables) are normally a no-go with her, but I continue to offer in hopes that her palate will develop a taste for it. I added some avocado sandwich (mashed avocado+nutritional yeast) to her plate to add more bulk to her meal.
Oh, the joys of feeding a toddler.