Skip the greasy Mexican takeout and whip up some vegetarian enchiladas at home.
Mexican food tends to have a bad reputation of being fatty, greasy, heavy and, uh, did I say greasy? It’s truly unfortunate because most traditional Mexican food is none of these things and is instead filled with vibrantly fresh vegetables and big bold flavors.
These enchiladas are one such delicious way to make Mexican food good for you. While they do contain a fair amount of queso fresco, they are actually pretty healthy given that they contain a cauliflower filling and are topped with a cream sauce that is made creamy by protein-rich nonfat Greek yogurt. Like any Mexican dish, though, they do not skimp on flavor, making for a tasty and satisfying, slightly out-of-the-box meatless option.
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more delicious ramblings over at her blog: Eats Well with Others.
Adapted from Food Loves Writing
For more Meatless Monday Recipes:
Indian Spiced Chickpeas with Rhubarb
Pizza with Escarole, Fontina and Walnuts
Soba Noodles with Eggplant and Mango
Quinoa, Fennel and Pomegranate Salad