If you have ever been over to my house for dinner, I’ve probably made you one of two things: soup or enchiladas.
I often do soup when I host because I can make the base of a soup vegan and then have toppings that people can add according to their diet preference (shredded chicken, cheese, nuts, avocado, etc.).
But when I want a crowd pleasing, comforting, gooey, cheesy, delicious meal that I can prep ahead, I do enchiladas.
They are gluten-free, vegetarian, and have loads of fiber, making them great for nourishing your sweet gut. (Pro fiber tip- don’t peel the sweet potato. The skin has a nice dose of fiber you don’t want to miss out on.) They are made with mostly real food, are easy to make, and are equal parts sweet and savory. You can prep them ahead of time and pop them into the oven when your guests arrive, leaving you with more time to connect with your people.
The only box these don’t check are vegan as there is a generous amount of cheese.
Honestly, they aren’t the same without cheese. You could try vegan cheese but I haven’t, so I don’t know how they would turn out.
Tryout this ooey-gooey recipe and let me know what you think by leaving a comment or tagging me in a pic of it in your Instagram story!
*If your tortillas break while trying to wrap them, stack them on a plate and place a wet paper towel over them. Put them in the microwave for 20 seconds. This should help.
Meal Prepping Tip:
This is a great meal to make ahead and then pop in the oven when ready. Just follow the direction through step 6 and keep it in the fridge until ready to bake. Also, make the toppings mix ahead of time but keep the avocado pit in the bowl with the mixture to keep the avocado from browning. Keep it in a sealed container in the fridge.