Vegetarian Enchiladas

Veggie Enchiladas are super healthy, super colorful, and full of flavor!

Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.

plated Veggie Enchiladas

Ingredients

VEGETABLES Veggie enchiladas are chock full of healthy veggies like cauliflower, bell pepper, and zucchini, but we seasoned them and roasted them to bring out their best flavor. Add your favorite veggies based on what you have in your fridge.

SEASONING To keep it simple we use homemade taco seasoning for the vegetables. You can use your favorite seasonings or even just salt & pepper.

TORTILLAS Corn tortillas are best for enchiladas. Be sure to heat them so they don’t crack. I heat them on the grill or directly over the flame of a gas stove for a few minutes.

CHEESE This recipe uses pepper jack cheese since it’s easily available but feel free to try different kinds of cheese like cotija!

ingredients to make Veggie Enchiladas

Variations

    • Line tortillas with fresh spinach leaves before adding the veggies for a little extra color, flavor, and nutrients!
    • We also like sautéed sliced mushrooms, diced onions, or a can of diced tomatoes, or even a can of green chilis.
    • For an extra protein boost, add a can of drained and rinsed black beans and some brown rice!
    • Veggie enchiladas are a great way to use up leftovers like other veggies, rice, or scrambled eggs.

How to Make Veggie Enchiladas

  1. Prep, season, & roaste vegetables per recipe below.
  2. Fill tortillas with roasted vegetables, place in a baking dish with a bit of enchilada sauce.
  3. Top with remaining enchilada sauce & bake.

process of cooking vegetables for filling for Veggie Enchiladas

Toppings for Enchiladas

Topping possibilities are endless!

A dollop of sour cream, some easy guacamole, some salsa, or pineapple salsa are all great options.

We like to serve vegetarian enchiladas with Cilantro Jicama Slaw for a fresh crispy side.

Veggie Enchiladas open with filling on a baking sheet

More Great Enchilada Recipes

Veggie Enchiladas baked in a casserole dish

Perfect Enchiladas Every Time

  • When making enchiladas, heat the corn tortillas before rolling so they don’t crack.
  • Cut veggies the same size so they roast at the same rate.
  • Keep leftovers covered in the refrigerator and they will last about 4 days. Enchiladas can be reheated in the microwave or oven.
  • Or, make a vegetarian enchilada soup by placing roasted vegetables in a pot with caramelized onions, salt & pepper, taco seasoning, and a can of tomato soup. Add some salsa, vegetable broth, then heat and serve with shredded cheese and tortilla chips on top!

Did you make these Veggie Enchiladas? Be sure to leave a rating and a comment below! 

 

Veggie Enchiladas on a plate

Veggie Enchiladas

These easy & cheesy enchiladas are filling, flavorful, and budget-friendly!
Course Casserole, Dinner, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 246
Author Holly Nilsson

Ingredients

  • 2 cups enchilada sauce divided
  • 8 corn tortillas 6″ each
  • 2 cups pepper jack cheese shredded, divided
  • 2 tablespoons cilantro finely chopped

Vegetable Filling

  • 6 cups cauliflower cut into small florets
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9×13 baking dish.
  • Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
  • Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
  • Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
  • Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
  • Top with chopped cilantro.

Nutrition

Serving: 2enchiladas | Calories: 246 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 296mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1889IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 2mg
Veggie Enchiladas on a plate with garnish and a title
Veggie Enchiladas in a dish with a title
close up of Veggie Enchiladas on a plate with a title
adding filling to Veggie Enchiladas with plated dish and a title

Originally posted at Spend with Pennies

Spinach Lasagna (no boiling needed)

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Spinach Lasagna on plates with Reynold's Wrap

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!

Tips for an Easy Meal

Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!

  • Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
  • Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
  • Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
  • This dish can be made up to 3 days ahead of time before baking.
  • Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
  • Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.

This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 

Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.

*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

ingredients on a baking sheet to make Spinach Lasagna

Ingredients

SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.

SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.

PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip

To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.

Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

ingredients to make Spinach Lasagna

How to Make Spinach Lasagna

Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!

  1. Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
  2. Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Sauce in a dish with Reynold's Wrap and lasagna noodles

  1. Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
  2. Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
  3. Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Spinach Lasagna in pieces on Reynold's Wrap

 

Make it a Freezer Meal

  • Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
  • Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
  • To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

close up of plated Spinach Lasagna

More Lasagnas We Love

Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

close up of plated Spinach Lasagna

Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it’s the perfect dish to feed a crowd!
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 476
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Foil

Ingredients

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach thawed
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese shredded, divided
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.
  • Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  • While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
  • Place 1 cup of sauce in the bottom of the prepared pan.
  • Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  • Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  • Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  • Cool 20 minutes before cutting.

Video

Nutrition

Calories: 476 | Carbohydrates: 37g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1320mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5430IU | Vitamin C: 13mg | Calcium: 553mg | Iron: 3mg
plated Spinach Lasagna with a title
close up of Spinach Lasagna with writing
close up of Spinach Lasagna with a title
Spinach Lasagna cut into pieces and a plated dish with a title

Originally posted at Spend with Pennies

Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup is quick and extra cheesy with an amazing creamy broth and tons of flavor.

If you like Panera’s broccoli cheese soup, you’ll LOVE this homemade version. It comes together in about 30 minutes making it the perfect weeknight meal alongside some bread or dinner rolls.

a pot of creamy broccoli cheddar soup

Ingredients

BROCCOLI I use fresh broccoli but since it’s cooked down, frozen works too (no need to thaw first). Once cooked, you’ll want to reserve a bit of the broccoli and chop it to add some texture to the soup.

CHEESE  This soup has 3 kinds of cheese, cream cheese for a creamy consistency and cheddar and parm for a punch of flavor. For the best flavor, be sure to use sharp cheddar.

BASE This base of this soup is made with broth and just a bit of cream. The broccoli is blended with the broth to add some body to the soup and it’s thickened with a tiny bit of cornstarch.

ingredients to make Broccoli Cheddar Soup

 

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few fresh ingredients!

  1. Cook onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.

pouring broth into pan to make Broccoli Cheddar Soup

  1. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  2. Stir in cream and cream cheese and simmer a few minutes. Mix in the cheeses and the chopped broccoli. Enjoy!

KITCHEN TIP

Add the cream cheese while on the heat so it melts.

Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt it and your soup will be smooth and creamy.

adding final ingredients to pot to make Broccoli Cheddar Soup

Variations

  • I prefer the flavor of chicken broth but vegetable broth will work too.
  • Sub out the cheese for your favorites, we love sharp cheddar.  A milder cheese or cheddar will have a less cheesy flavor.
  • Add a diced potato or even cauliflower or asparagus along with the broccoli.
  • If you don’t want to use cream, evaporated milk works well. You can use regular milk but might need a bit extra cornstarch to thicken the soup.

a bowl of creamy broccoli cheddar soup

Easy Hearty Soups

a bowl of brocoli cheddar soup with croutons

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!
Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 331
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 4 cups broccoli fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 ½ cups light cream or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese room temperature
  • 2 cups sharp cheddar cheese shredded
  • cup fresh parmesan cheese shredded

Instructions

  • In a saucepan, cook onion and garlic in butter over medium heat until tender.
  • Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. Add cream cheese and cook 2 minutes more to soften.
  • Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  • Combine cream and cornstarch.
  • Bring soup to a boil and whisk in cream mixture. Simmer until thickened, about 3-4 minutes.
  • Remove from heat, stir in 1 ¾ cups of the cheddar cheese, all of the parmesan cheese & reserved chopped vegetables. Garnish with additional cheese and serve immediately.

Notes

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

Nutrition

Serving: 1.25cup | Calories: 331 | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 507mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 62mg | Calcium: 473mg | Iron: 1mg
Broccoli Cheddar Soup in the pot and plated with a title
top view of Broccoli Cheddar Soup in the pot
Broccoli Cheddar Soup in the pot with a title
Broccoli Cheddar Soup in a pot with writing

Originally posted at Spend with Pennies