Enchilada Noodles
Serves 430 mins prep40 mins cook
Enchiladas meet kid food for this veggie filled vegan enchilada casserole. Easy to throw together, healthy and super flavorful!
0 servings
What you need
Instructions
1 Preheat oven to 350F (180C) 2 Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl. 3 Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. 4 Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. 5 If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside. 6 Slice the tortillas into 1/2 inch strips. Add to the bowl. 7 Add the enchilada sauce to the bowl and mix everything until combined well. 8 Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350F (180C) for 25-30 minutes or until bubbling. 9 Serve with sides of choice!.View original recipe