Hellooooooo! How are you?! Have you hit your fall-wall yet?! Have you allowed yourself to break out the flannels and get that first PSL? Mmmm yeah I think I have crossed over as well but it’s okay!
The seasons are changing and I always remind myself that change is good… speaking of change does anyone have any good tinted face moisturizer recs?! Yeah… totally off topic but my best friend Alex told me that my face changes… so my makeup should change every few years, is that the craziest thing you’ve ever heard?! Yeah, I know. I’ll take her word for it though, she is one of those few people on this earth that would never ever lie to me.
(PROMISE I’LL GET TO THE ENCHILADAS!)
This is also the same girl that I have known for 10+ years and has turned VEGETARIAN ON ME! Yup.
Cold turkey veg head. (ha! what an oxy moron)
Can’t say I don’t admire her for it. Takes some serious dedication and is ultimately wonderful for her body and the world. So go Alex! Did I also mention that my OTHER best friend Sabrina has also been partaking in this craziness as well?! Sabrina is a pescatarian so thank goodness I can still get away with some recipes but this whole vegetarian thing has pushed me out of my cooking comfort zone.
I made a VERY similar enchilada recipe for them a few months ago at the Cinco de Mayo Fiesta!
And they freaking loved them. They we’re gone. So I figured I needed to get back into the kitchen and see what I could resurrect.
I wanted the recipe to be just a tasty but even MORE healthy. Who am I?! ha. I also wanted them to have a wonderful Fall flare. Enchiladas alone are warm and cheesy and cozy but this fall twist is perfect for that cozy evening at home!
I stuffed mine with different types of squash and grainy quinoa for that harvest feel that we all love this time of year. I also teamed up with Flatout Bread (flatoutbread.com) to give you an extra healthy spin on the tortillas in this recipe! Each of these flatbreads have 9 grams of protein and only 90 calories! Which is incredible! Not only do these enchiladas have a serious flavor kick but they are also actually good for you. Gah, I feel so accomplished.
The verdict: My newfound vegetarian / pescatarian friends LOVED em. Sooo. Give them a try and see that healthy can tastes delicious!
The post was sponsored by Flatout Breads, all opinions expressed are my own.
WITH FLATOUT BREAD
12 Flatout Light Flatbread Wraps
3 Tablespoons of olive oil
1 Package of low sodium taco seasoning
1/4 Cup of water
1 -4 Oz. can of green chillies
2 Zucchini squashes, diced
1 Yellow bell pepper, diced
2 Cups of butternut squash, cubed
1 1/2 Cups of cooked quinoa
1 Small Can of black beans, drained
2 1/2 Cups of shredded Mexican blend cheese
1 -28 Oz. can of red enchilada sauce
Preheat oven to 375 degrees Fahrenheit
In a large fry pan add in olive oil, vegetables, taco seasoning, green chilies and water. Cook on medium heat for 15-20 minutes or until the vegetables are tender. In a shallow dish add in a third can of enchilada sauce. Dip each Flatout Light Flatbread Wraps into sauce, fill with 3/4 cup vegetable blend filling, top with 1-2 Tablespoons of cheese and roll. Continue for each enchilada roll and place into a casserole / baking dish. Top with remaining sauce and cheese. Bake in oven for 20-25 minutes or until cheese is melted and browned.
Best served with chopped cilantro, avocado slices, sliced radishes, and crema.