Getting veggies into picky eaters can be difficult! Check out my sneaky veggie packed enchiladas! They are super versatile, easy, and HEALTHY! With this quick recipe, you can use up all of the veggies in your fridge and get them into your loved ones’ bellies! Your family will never guess how healthy they are!
As I’ve mentioned before, my husband is not a big veggie guy. He pretty much draws the line at canned green beans and mashed potatoes. It can be difficult to get the vitamins in him that his body needs. I, however, have created some sneaky ways to get the veggies in him that he needs! Through my sneaky angles, he is learning that veggies can be delicious!
We live in Texas, so we, of course, love Mexican food! Tacos are a weekly staple in this household. Every now and then, I want to mix it up with something different, like enchiladas. I love to throw these together when we have bits of vegetables that need to be used up in our fridge. I even use leftover meat that needs to be used up. This is the most versatile recipe ever, so, consider this your go to when you need to use up those leftovers!
This post contains affiliate links that I earn a small commission from at no cost to you. Please read my disclaimer notice here.
How do I sneak veggies in to my picky eater?
I have found that the best way to get veggies into picky eaters is by combining them with other ingredients and flavors that they love. My husband loves Mexican food, so I try to mix vegetables that aren’t too foreign to him into Mexican flavors. I find that texture is one of the most difficult hurdles to overcome in picky eating. By chopping the vegetables up small, the texture component to something new is virtually eliminated.
I love using a box grater to get things like sweet potatoes and carrots broken down into tiny, quick cooking, pieces. By doing this, the carrots and potatoes cook with only a quick saute in a skillet and the texture is practically gone! Once your picky eater gets used to the flavor of the new vegetable, you can start introducing them in larger pieces a little at a time.
What goes in to these veggie packed healthy enchiladas?
Well, really whatever you have in your fridge! My recipe changes nearly every time that I make these, but here is how I make one of our favorite combos! I generally use whatever ground meat we have in the fridge. We LOVE ground bison in this recipe, but ground turkey, chicken, and beef work great as well! In today’s example, I have used leftover pulled pork.
For the veggie component, I typically use a half of a sweet potato grated on a box grater, the corn off of one cob, and mini sweet peppers minced finely. Other great additions would be minced onions, minced jalapeños, grated carrots, grated beets, and even finely chopped green beans!
How do I make veggie packed healthy enchiladas?
For starters, I love using my cast iron skillet for this recipe! You could also just use a square casserole dish or cake pan. I start by sautéing my meat if its raw and add in a packet of taco seasoning with a splash of water. If using leftover pre-cooked meat, heat it up in the skillet with olive oil and add in the taco seasoning with a splash of water.
Once your meat is sautéed, add in your chopped veggies and sauté until they are softened. Remove the meat and vegetable mixture from the pan and wipe the pan clean if you are using the same skillet to bake your enchiladas. Open a can of enchilada sauce and pour about 1/3 of the can into the bottom of your baking dish or iron skillet. Take out your favorite tortillas, flour, corn, or mixed, and begin stuffing each tortilla with about 2 spoonfuls of the filling mixture. Roll the tortillas and pack them tightly into the skillet or baking dish on top of the enchilada sauce.
When your skillet is filled with as many enchiladas as you can fit, simply pour the remaining enchilada sauce on top and cover with cheese! I like to use a mixture of cheddar and mozzarella because its what we typically have in the fridge, but you do you!
Want the recipe for my Healthy Enchiladas?
Here you go!
- Tortillas (flour or corn)
- 1 lb Ground Bison (or meat of choice cooked)
- One 14 oz can of Enchilada Sauce - red or green (I use mild)
- The corn from one cob of fresh corn
- Half of a sweet potato grated
- 3-4 sweet peppers minced
- 3/4 cup shredded cheese of choice
- 1 packet of taco seasoning
- Preheat oven to 425
- Brown meat in skillet until cooked through. Add in one packet of taco seasoning and a splash of water and mix to combine.
- Add in your chopped vegetables and sautee with the meat until tender.
- Pour 1/3 of the can of enchilada sauce into your casarole dish or oven safe skillet.
- If using corn tortillas, heat in the microwave for 30 seconds to make pliable. Fill each of the tortillas with about 2 Tbsp of the filling mixture and roll tightly. Place seam side down in the baking dish on top of the enchilada sauce. Repeat this process until your baking dish or skillet is tightly packed with enchiladas.
- Pour the remaining enchilada sauce on top of the enchiladas and top with shredded cheese.
- Bake at 425 for 30 minutes or until cheese is melted and the sauce is bubbly.
I like to serve these enchiladas with cilantro and a squeeze of lime juice for garnish, sour cream, and avocado! This is also great paired with spanish rice and beans!
Shop this post!
Looking for more creative content?
Check out some of my other posts here!