Green enchiladas filled with sweet potatoes, squash, and hominy. Served with a side of smoked paprika rice and coconut chipotle beans.
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.
“This was the best version of these Enchiladas yet! 18 months of meals and you guys continue to give us pleasant surprises of quality meals! ” – William La. from Phoenix
“This dish was really delicious and was our favorite of the week. As vegans, we don’t often get quality Mexican food and this really filled that void.” – Kyle Fi. from Gilbert
“So nice to eat delicious HEALTHY enchiladas!” – Pamela Po. from Apache Junction