Veggie-Crazed

So since we have gotten into a raw-food and plant based diet, I've had to alter my cooking ways and come up with nifty ideas to make vegetables look delicious.  I thought it would be an absolute heartache in doing so, but it turned out to be one of the easiest transitions we have made.  We've definitely gotten creative with our bell peppers and onions.  I wish we had a backyard and cool weather year round so I could grow my own garden.  One day.

A few weeks ago I made up my own green chile veggie enchiladas and they were yum!  In my opinion, mexican food can be the easiest to pack with goodies [aka vegetables].  SUCH great news for a mexican food lover.

This recipe calls for peppers, peppers, and more peppers...

Green Chile Veggie Enchiladas

Ingredients:

zucchini, spinach, minced garlic, extra virgin olive oil, whole grain tortillas, yellow onion, red, yellow, and orange bell peppers, fresno and pasilla peppers (I bought a pack of different kinds), jalepeno peppers (if you like spice), thinly shredded Mexican style cheese, Macayo's green chile enchilada sauce (It would be ten times better if you made your own spicy green chile sauce)

What to do:
-Chop all peppers, onion and zucchini to your liking
-Using a small splash of olive oil, sautee ingredients
-Onion, peppers, jalepeno in one pan
-Sautee spinach and minced garlic
-Sautee zucchini
-After all ingredients are cooked, take your tortillas and start filling!
-Add shredded cheese to the top of your veggies as you fill
-Roll them up and set side by side into a flat baking dish
-Pour green chile sauce over enchiladas
-Top with a pinch of shredded cheese and you're good to go
-Cook in the oven at 375 degrees until tortillas are golden brown/crispy

It's really just a beginner-cooker meal, but it's a great one for the books because it's easy to whip up.  I just threw an idea together and it ended up being good enough for leftovers in lunches!  Oh, and I would have also added mushrooms, but the hubby doesn't fancy them.

Hope you enjoy!