If weeknight dinners are a constant struggle, consider this recipe your crowd-pleasing one dish wonder. Feel free to swap in whatever vegetables and protein you have on hand, and customize this dish to your preferences. Chicken, shrimp, rice, grilled vegetables, all would be delicious here. For even more variety, set out some sour cream, salsa, shredded lettuce, and hot sauces and let everyone top up their own plate.
Total Time: 30 minutes
1 tablespoon olive oil
1 yellow onion, peeled and diced
4 cloves garlic, peeled and chopped
3 cooked sweet potatoes, chopped (leftovers are great here!)
1 can black beans, drained
1 can corn kernels, drained
2 handfuls fresh spinach
1-2 tablespoons chipotle adobo sauce (you can find cans of chipotle peppers in adobo sauce in the condiments aisle), omit for a more mild flavor
½ cup shredded cheese (try cheddar, Monterey jack, or pepper jack- or vegan cheese!)
Salt and pepper, to taste
1 can enchilada sauce
5-6 tortillas (corn or wheat)
More cheese, for topping
Avocado, limes, and fresh cilantro, to serve
Preheat your oven to 375 degrees.
In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, 2-3 minutes. Add the potatoes, beans, corn, spinach, and adobo sauce, and stir everything well to combine.
Cook for 5-6 minutes, until everything is warmed through, and the spinach is wilted. Add the shredded cheese, and a pinch of salt and pepper, and stir well to combine, until cheese is melted.
In a rectangular baking dish, pour 1/3 of the enchilada sauce in an even layer.
Fill each tortilla evenly with the sweet potato filling, and roll into a burrito shape. Arrange all the tortillas closely together in the dish so they’re snug. Pour the remaining enchilada sauce over the tortillas, and sprinkle over extra cheese.
Bake the enchiladas for 10-12 minutes, until everything is warm and the cheese is golden and melted.
To serve, top the enchiladas with avocado slices, a squeeze of fresh lime juice, and a sprinkling of fresh cilantro. Enjoy!
Recipe Notes: This dish is a great make ahead meal- just prepare everything up to the baking step, cover with foil, and bake in the oven when needed. You can freeze it at this point also for a delicious meal in a flash. It also makes great leftovers!
Variations: For chicken enchiladas, roast 2 boneless & skinless chicken breasts tossed with olive oil, a pinch of cumin and oregano, at 350 for 20-30 minutes until firm. Shred the breasts, then add to your filling mix. You can also use 1 pound of ground beef, chicken, or turkey sautéed with olive oil, cumin, and oregano.
Whether you’re looking for an easy healthy side dish to compliment your Thanksgiving feast, or just trying to lighten up your meals in the days leading up to Thursday, this salad fits the bill. Vegan & gluten free, it appeases a crowd with myriad dietary restrictions, but tastes delicious enough to make everyone else around the table happy as well. The acidic bite from the lemon and capers in this dressing perfectly offsets all the classic buttery, creamy, rich Thanksgiving dishes, and serves as a welcome counterpoint to all the cooked and mashed vegetables. Shred the sprouts and whisk together the dressing the night before to take one item off your list. This salad also travels well and makes for delicious leftovers.
Total Time: 20 minutes
1/3 cup vegan mayo (Veganaise is a favorite)
2 tablespoons extra virgin olive oil
zest from 1 lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, minced, plus extra to garnish
1 tablespoon nutritional yeast flakes
1 teaspoon Dijon mustard
flake sea salt, to taste
black pepper, to taste
3 cups shredded Brussels sprouts
2 tablespoons chopped parsley
croutons of your choice (whole wheat, gluten free, even cornbread!)
4 almonds, grated to serve
In a small bowl, whisk together the mayo, olive oil, lemon juice and zest, minced capers, nutritional yeast, and mustard. Season with salt and pepper to taste.
In a larger bowl, massage the shredded Brussels sprouts with ½ the dressing to soften them slightly. Mix in the parsley and croutons, then transfer to a serving platter. Drizzle with the extra dressing to taste, then grate over the almonds with a microplane or zester to serve. Sprinkle over some extra capers, and enjoy!
Notes: Shred the Brussels sprouts with a food processor, or trim the ends, slice them in half lengthwise, then thinly slice them into half-moons.
This little salad stealer couldn’t wait for a bite!
Traditionally served as a roll wrapped in rice paper, this Vietnamese classic tastes just as good in a simple to assemble salad. Naturally gluten free rice noodles serve as the base for lots of bright and healthy vegetables, protein packed tofu, and a creamy peanut dressing you’ll want to put on everything. This super hydrating salad is light yet satisfying, and comes together in only 20 minutes. Healthy and delicious in a flash!