Enchilada Noodles
Serves 4
10 mins prep
30 mins cook
40 mins total
Enchiladas meet kid food for this veggie filled vegan enchilada casserole. Easy to throw together, healthy and super flavorful!
Optional Sides:
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Preheat oven to 350F (180C)
Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.
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.
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.
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.
Slice the tortillas into 1/2 inch strips. Add to the bowl.
Add the enchilada sauce to the bowl and mix everything until combined well.
Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350F (180C) for 25-30 minutes or until bubbling.
Serve with sides of choice!
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