Veggie Enchiladas

A few weeks ago, I was coming to the end of all of my

fresh vegetables but didn’t really have a whole lot of ideas on what to make. I had the end of a butternut squash, some spinach about to go bad, mushrooms, and an open and half used can of black beans. I wanted to try and use it all up in one meal. Of course when I, “get creative” I am just going to make a variation of tacos.

 

I chopped and mixed all of those ingredients together with a can of rotel, which is crucial to always keep on hand. I grabbed a few corn tortillas, rolled them up into a 9×9 pan and baked them for about 30 minutes. You can leave them plain, or top them with cheese. Either way they are a very filling enchilada that is quick and healthy. All of the fu of Mexican food without feeling too heavy.

 

What is your go to meal to make with leftovers from the fridge?

 

Recipe:

1/2 can black beans

1 can rotel

1 cup diced butternut squash

1 handful of spinach, chopped

1/2 cup mushrooms, chopped

6 corn tortillas

1 cup salsa

(optional) 1/2 cup shredded cheese

 

Preheat oven to 375 degrees. Mix the beans, rotel, squash, spinach and mushrooms into a bowl until combined. Pour 1/3 of the salsa into the bottom of a 9×9 pan, or until the bottom is covered. Take each tortilla, fill with the veggie mixture, roll, and place seam side down in the pan until each tortilla has been filled. Feel free to use more tortillas to make more enchiladas, but I just dumped the remaining veggies at the side of the pan and threw them on top of the finished enchiladas on my plate. Then top with remaining salsa, and cheese if desired. Cover with tinfoil and bake for 30 minutes. Uncover, and bake until cheese is golden brown. Enjoy!