Veggie Enchiladas and Side Salad

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"I present to you a lovely summer enchilada dish with the main star being a Cascadian Farm #poweredbyplants frozen entree. #ad These are organic, frozen vegetables with no added sauce or seasoning, so they make the perfect base for any recipe. If you know me, you’ll know how simple ingredients straight from the Earth (and pronounceable) are my love language! 🌱 The “Powered by Plants” Frozen Entrees are available AND on sale at our local co-op @greatbasinfoodcoop from 6/2 through 6/15 for $5.99! Find my recipe on @thefeedfeed: https://ff.recipes/Powered-by-Plants #feedfeed"
-- @m.c.x.x

A Note from Feedfeed

Cascadian Farm Powered by Plants Frozen Entrees are on sale at Great Basin Community Food Co-op from 6/2 through 6/15 for $5.99.

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Recipe Card

ingredients

Enchiladas:

  • 1 tablespoon olive oil
  • 1 15-ounce jar green enchilada sauce
  • 2 tablespoons avocado oil
  • 1 24-ounce package Cascadian Farm Powered by Plants Farro, Sweet Potato, Black Beans & Spinach Frozen Veggie Mix
  • 1 tablespoon cilantro, chopped, plus more for serving
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 6-inch cassava flour tortillas
  • 2 cups Mexican blend shredded cheese, plus more for topping
  • 1/4 cup red onion, sliced

ingredients

Fresh Side Salad:

  • 2 tomatoes, diced
  • 1 cucumber, sliced
  • 1 avocado, diced
  • 1/2 cup red onion, diced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon cilantro
  • 1 teaspoon cumin
  • salt, to taste
  • black pepper, to taste

Method

  • Step 1

    Preheat oven to 400℉.

  • Step 2

    Drizzle a baking dish with olive oil. Add half the enchilada sauce, spreading into an even layer. Set aside.

  • Step 3

    Heat oil in a medium skillet. Add Cascadian Farm Powered by Plants Farro, Sweet Potato, Black Beans & Spinach Frozen Veggie Mix and a splash of water, cover and steam for 10 mins.

  • Step 4

    Add cilantro, lime juice, cumin, salt, pepper, garlic and onion powder, stirring to coat. Cover.

  • Step 5

    Wrap 6-8 tortillas in a damp paper towel and microwave in 30 second intervals until soft and pliable. Fill each tortilla with veggies, add a sprinkle of cheese, and lay the enchilada seam-side down in baking dish. Repeat with remaining tortillas and filling.

  • Step 6

    Cover enchiladas with remaining sauce, more cheese, and red onion. Bake for 15-20 minutes until cheese is melted and and enchiladas are warmed through.

  • Step 7

    For the salad (optional): While enchiladas bake, combine tomato, cucumber, avocado, lime juice, olive oil, cilantro and cumin. Season with salt and pepper to taste.

  • Step 8

    Garnish enchiladas with fresh cilantro. Serve warm with side salad.