Vegetarian Enchiladas

OK, day one was a success, now for day two….Vegetarian Enchiladas!

I sauteed a green bell pepper, a red bell pepper, two onions, one zucchini, and a can of black beans in a bit of olive oil with oregano, cumin, chili powder, and smoked paprika.

While that was cooking, I tossed diced butternut squash in olive oil, dusted it with the same spices and roasted them in the oven.

enchilada filling

Enchilada Filing – Prior to adding the cream cheese

When all the veggies were done, I combined them in a bowl, added one small container of jalapeno cream cheese and stuffed the filling into tortilla’s.

I placed them in a 13 x 9 pan, added a can of enchilada sauce and baked them at 375 degrees for 30 minutes.   After 30 minutes, I pulled them out of the oven, topped them with some shredded cheddar cheese and popped them back in the oven for another 10 minutes.

I knew I needed to supplement this with a batch of Mexican Style Rice if I had any chance of the hubster enjoying his dinner.


He thoroughly enjoyed dinner, the flavors were incredible and the meal filled him up.  He did grumble a bit about the lack of meat, he kept telling me they were good, but with a little chicken or beef, they could be extraordinary.  Wish me luck, not sure how long he will last but I am going to keep at it until he quits!

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