Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Veggie Fajita Enchiladas! These enchiladas are perfect for Cinco de Mayo. Roasted peppers, onions and beans covered in a homemade enchilada sauce.
I know that my time in the kitchen is about to be cut drastically short. If my friends with babes are any indication, the days of spending an hour and a half on weeknight dinners are long over. Therefore, I’ve been stocking up on my easy button meals. Those that I can repurpose from leftovers or those that take 30 minutes or less.
I dedicated an entire post last week on how I meal plan. And, I said it there and I’ll say it again: sometimes I’m really good at this and sometimes I’m not. So, if you’re in the not camp more often, it’s OK. Not every meal has to be balanced, or include a variety of vegetables (or even one!) Sometimes our dinner is cereal, sometimes it’s Amy’s frozen lasagna and sometimes it’s box mac and cheese and a veggie burger. I’m fairly certain that these trends will continue well into this babe’s childhood, and I’m OK with that.
Like most things in life, it’s about progress, not perfection.
So, when I created these enchiladas that do double duty from fajitas the other night, I did a happy dance.
Meal planning, we can do this! I can do this!
Make a double batch of the oven roasted fajitas that I shared on Wednesday. Then, tuck the leftovers into tortillas with black beans, top with a homemade enchilada sauce (or canned- who’s counting!?) then bake until bubbly and hot. Want cheese? Add cheese. Want to keep them vegan? Slather with avocado and a sprinkle of cilantro.
As good weeknight meals should be, these are completely customizable to whatever you are in the mood for.
Can’t stomach the idea of eating a similar meal the next night? I’m happy to say that sans cheese/avocado/cream topping, these enchiladas freeze beautifully. I like to wrap them unbaked in plastic, then a layer of foil. Place in the freezer and they’ll keep for up to six months.
Remove the foil and wrap, then bake straight from frozen.
I’m already planning on keeping a few batches of these in the freezer for when our little teddy bear makes his/her arrival. I can already picture the scene: baby and I curled on the couch, BL coming home from work and this pan of enchiladas in the oven.
At least, that’s my day-dream. I’m sure reality will be different but for now, I’m stockpiling yummy meals to try and make this happen.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Fajita Enchiladas! These enchiladas are perfect for Cinco de Mayo. Roasted peppers, onions and beans covered in a homemade enchilada sauce and avocado.
I know this recipe looks like a lot of ingredients- but it’s mostly the same spices over and over again. Feel free to use whatever color peppers you want!
To make this meal even easier, I usually double the recipe for my veggie fajitas, then use the leftovers to make this dish.
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