Celebrate the day right by serving up these Sneaky Veggie Enchiladas, stuffed with two “hidden” vegetables that will have even the pickiest eater asking for more!
Happy Cinco de Mayo, everyone!
Would you believe me if I told you it’s all by chance that this recipe went up today? Honestly, I’ve just had a hankering for these for a weeks now and well, since I’m not a fan of the traditional red sauce served at the restaurants, I knew I’d have to do it myself!
My mother passed down to me her mouth-watering enchilada recipe when I went away to college. I made it a handful of times and it was always a crowd pleaser, but that was it…it served a CROWD! Yep, without precaution, we Powers women fall victim to our cafeteria lady syndrome. It really can be a dangerous matter…like when you’re faced with polishing off eight to ten enchiladas by yourself. 😯
Nowadays, I know I can freeze the leftovers, but well…there’s really not much room in there right now with all the soup and cornbread. So…taking all that into consideration PLUS the fact that I’m always trying to find new ways to get Jason to eat
more vegetables, I decided to conduct a little kitchen experiment:
Just HOW many veggies can I cram in here before he really notices? 😉
The answer? A lot! One thing I love about tomato-based recipes is that you really can sneak in a lot of veggies without even tasting a difference. Knowing that, I ransacked the pantry and the fridge and this is what I got…
A perfectly seasoned enchilada stuffed with beef, mushrooms, onions, tomatoes, CARROTS and PUMPKIN!! Top those babies with a bit of salsa and guacamole and you got yourself a whole mound of veggies!
Sneaky Veggie Enchiladas
Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Keywords: bake saute entrée whole wheat tortilla pumpkin puree beef Cinco de Mayo Mexican
Ingredients (serves 4)
- 1/2 pound lean ground beef*
- 1 cup diced fresh mushrooms
- 1/2 diced onions
- 1/2 cup diced carrots
- 1 clove garlic, minced
- 1/2 can (14 oz.) diced tomatoes*
- 1 10 oz. can enchilada sauce, halved
- 1/2 cup pumpkin puree, halved
- 1 Tbsp. ground cumin
- 2 tsp. chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 teaspoon cayenne pepper
- salt & pepper to taste
- 4 whole wheat flour tortillas
- 3/4 cup shredded Mexican blend cheese
- Toppings: black olives, cilantro, Greek yogurt, guacamole, salsa
1. Combine ground beef, mushrooms, onions, carrots, and garlic and cook until beef is browned and vegetables are tender (approx. 5-6 minutes)
2. Add diced tomatoes, 1/2 can enchilada sauce, 1/4 cup pumpkin puree, and spices.
3. Lower heat and simmer for 10 minutes.
4. Preheat oven to 350°F.
5. Combine other half of enchilada sauce with 1/4 cup pumpkin puree and, using half the mixture, coat the bottom of a small baking dish, reserving the rest.
6. Divide beef and veggie mixture evenly and scoop into each tortilla.
7. Place stuffed enchiladas in baking dish seam side down and drizzle reserved sauce over top.
8. Top with shredded cheese and black olives (if using).
9. Bake for 10-12 minutes or until cheese is melted and tortilla edges are crisp.
10. Allow to cool 5-10 minutes before serving. Top with plain Greek yogurt, guacamole, salsa, and cilantro.
*Note: If you’re wondering what to do with the other 1/2 pound of ground beef and the rest of the can of tomatoes, just throw ’em both in a skillet!\. Season with some cumin, chili powder, garlic, salt, and pepper and mix yourself up some taco meat! Then you’ve got the start to nachos, taco salad, or well, just straight up taco meat straight if you’re
hangry in a pinch. 😉
So I served these up to Jason for dinner over the weekend…without telling him
of my evil plan about the extra veggies and you wanna know what he said? “I like that it’s not just meat inside.” Mark it on the calendar folks, my meat and potatoes man is eating veggies! Now for my next trick…going meatless! But we’ll save that for another day. Don’t wanna get ahead of ourselves now.
Besides, don’t we all have a couple of margaritas to find today? 😉
What’s your favorite Mexican dish?
Are you a frozen or on the rocks margarita drinker?
No brain freeze for me. I’ll take mine on the rocks!