Red and green cheese enchiladas filled with potatoes, spinach, and squash
Short History: Enchiladas are from Mexico, where they have been rolling tortillas around other food since Aztec times. The first documentation of enchiladas is from the time of Spanish conquistadors, but that does not mean it wasn’t around before then. The Native Nahuatl name for enchilada is chīllapītzalli, which translates literally into “chili flute.” There are now many varieties of this dish, which are thought to have originally been simple corn tortillas dipped in chili sauce without any fillings. This variety from The Vegan Taste gives you a great source of Vitamins A, B6, & C, folate, magnesium, fiber, and more!
Reheating Instructions: Transfer to a baking sheet, cover, and bake at 325 for 8 to 10 minutes.
“VERY tasty!! Beans had a very rich flavoring that complimented the enchiladas.” – Amie Pa. from Carefree
“Eating these right now for Christmas! Very savory and fresh” – Thomas St. from Phoenix