Packed with veggies, this vegetable enchiladas recipe is simple to make, quick, and reheat very well for leftovers. What’s really great about this recipe is that you can tweak the veggies you choose with your own favorites.
For ours, we typically use zucchini, onion, mushrooms, and spinach but feel free to experiment.
You can make this recipe vegan by using vegan cheese instead of cheddar.
- Yeast Free
- High in Fiber
- Contain Sprouted Grains (which generally makes the amount of nutrients higher in foods and are easier to digest)