Living with a boy who has colitis flare-ups is really fun. Who am I joking? It’s never fun. When he does have a flare-up, we try to limit certain foods from the menu. One of the worst offenders for him is beans.
I wanted to make something delicious for dinner but we needed to modify it to help with his flare-up symptoms. I decided to create an enchiladas recipe that was without beans, but would still be incredibly filling. To add beans back into this recipe is very simple…just add them near the end.
I love how customizable this recipe can be. You really can add or take out anything you want to suit your needs/preferences.
The list of ingredients are fairly inexpensive. I love when I can buy almost all of the ingredients in the produce section. That makes my heart and belly happy!
This recipe is easy once you chop up everything. I started by chopping the peppers and the zucchini and squash. I put these aside and then I chopped the onion and got the garlic ready to go. Lastly, I got the spinach and mushrooms ready to go.
Add the chopped onion and the garlic with 1 Tb olive oil. Cook these until the onions are translucent and the garlic is fragrant.
Once the onions and garlic is cooked, add the peppers and the zucchini and squash. If aren’t sure, add the things you chopped first. Cook these until the veggies are soft, about 5-8 minutes. Stir pretty consistently if you can while the veggies are cooking.
After the veggies are soft and cooked, it’s time to add the drained tomatoes. Cook these for about 2 minutes, then add in the spinach and the mushrooms. I wait to add the mushrooms because I don’t like them overly mushy. If you like mushy mushrooms, you can add these with the peppers. I just personally don’t like mushy mushrooms, so I add them last.
You want to cook the mushrooms and spinach until the spinach is wilted.
It’s time to assemble your enchiladas. Take the tortillas and stuff them with your delicious veggie mixture. Once they are stuffed, roll them into enchiladas and place them in a sprayed baking dish.
Once you have them all in the baking dish, add the enchilada sauce. I used 1 1/2 cans of it for ours. Once you have the enchilada sauce all over your yummy dinner, add the cheese on top.
Next, it’s time to place them in the oven for 15-20 minutes or until the cheese melts.
The end result will be some delicious enchiladas.
- 1 tbsp olive oil
- 1 medium onion chopped
- 5 cloves garlic minced
- 1-2 green peppers chopped
- 1-2 yellow peppers chopped
- 1-2 red peppers chopped
- 1 large zucchini chopped
- 1 large yellow squash chopped
- 2 15.2oz cans diced tomatoes drained and rinsed
- 1 carton white mushrooms chopped
- 2 handfuls spinach chopped
- 1 can green chilies
- 2 cans enchilada sauce
- 8 oz shredded cheese
- 1 package tortillas
- Preheat the oven to 350 degrees.
- Put 1 Tbs olive oil in a non-stick skillet. Add the minced garlic and onion. Cook this until the onion is translucent, about 5-8 minutes. Add the peppers and the zucchini and squash. Cook this until the veggies are soft. After the veggies are soft and cooked, add the drained tomatoes, about 2 minutes. Add in the spinach and the mushrooms. You want to cook the mushrooms and spinach until the spinach is wilted.
- Take the tortillas and stuff them with your delicious veggie mixture. Add the filled tortillas to a greased baking dish. Add the enchilada sauce, and then add the cheese. Place in the oven and cook for 15-20 minutes.
Have you ever tried veggie enchiladas before?