😋 Veggie-loaded enchiladas

Happy Hump Day!

I was thinking about what recipe I should send you today, and here's what I came up with: my easy veggie-loaded enchiladas 😋

This is one of the OG recipes on my blog. Back in the early days of Vegan Runner Eats, I tried to keep my recipes as whole food, plant-based, no oil as possible, and these enchiladas are as close to that standard as I could get.

The star of these enchiladas are potatoes that I use in the filling. I like potatoes here because:

• They bind all of the veggies in the filling (bell peppers, onions, broccoli, mushrooms) so that everything stays together;
• They don't overpower the flavor of the above mentioned veggies or spices;
• They make these enchiladas filling without making you feel like you swallowed a brick.

When it comes to the enchilada sauce, it's totally OK to use store-bought enchilada sauce here, or make your own. I mention two sources of my go-to enchilada sauce recipes, but you can also find lots of recipes for vegan enchilada sauce online.

If you've never had enchiladas before, you're in for a treat! This is a great vegan Tex-Mex style comfort food recipe that's nice for a casual dinner or a special occasion.

Check out the recipe here:

Have a great rest of the week!

Best,

Alina from Vegan Runner Eats + Adventures in Vegan Living