Girls Night In: Skinny Enchiladas and Homemade Mango Salsa

After reading this article on a few simple steps to detoxing after a holiday/big event/special occasion (ahem, Niner's win and birthdays galore), I was inspired to cook vegetarian this week! Inviting a few close gal pals to mi casa, I decided this is not only a vegetarian, but girl approved meal (Boys are you listening!?)

I've found that many people, trying to lead a vegetarian lifestyle, defer to tofu as their main source of protein. However, I've noticed that many find the texture to be off putting (if not cooked properly that is!) and it's also been proven that too much soy, is actually detrimental to your health!

Side note from my old trainer...he said that too much soy for women also decreases chances of weight loss (that is, if you are weight training, which is the way to go if you want lose inches for good and gain strength!), because of the increased amounts of estrogen. Apparently, addtional estrogen and less testosterone, makes us ladies keep those extra stubborn pounds on. Yikes! Well thank goodness we have this enchilada recipe!

Layered this veggie enchilada, casserole style, with corn tortillas

Enchiladas are an easy way to entertain or impress...they also make for amazing leftovers! So if you are looking to cook a meal for a few people, or just a to last for a few days, enchiladas make for an excellent lunch or dinner anytime.

Yes, it's still winter (boo!) but there are an abundance of lovely vegetables that are available...like butternut squash that make any enchilada lively and satisfying. What I love about this vegetable it has an almost creamy, buttery, texture when cooked, making for a rather filling main dish ingredient. It's also a beautiful, bright orange, which makes any blase dish turn into a piece of art.

Bright butternut squash

I had a few mangos laying around, ripening rather slowly, so I made a mango salsa that compliments this dish or a bowl of tortilla chips. Talk about a colorful meal!

Inspired by several recipes that included goat cheese (go figure!), black beans, butternut squash, and a partially homemade (but still healthy!) enchilada sauce...I present you the detox of enchiladas that doesn't compromise flavor or fullness, but certainly cuts out TONS of added calories, replacing them with more nutritious ingredients.

I tried both the corn tortilla version and whole wheat flour tortilla variety. NOTE: It's more challenging to roll corn tortillas, unless you warm them...if you are like me and got impatient, you stacked them like a lasagna!

Vegetarian Enchiladas with Homemade Mango Salsa

Goat cheese and salsa verde sauce give it a nice tangy taste, paired with hearty sqaush

Kneading Sass original 

Ingredients: 

• 1 large butternut squash, peeled, seeded and diced into cubes (TJ's has an already cubed version, go for it!)
• 1/2 yellow onion, chopped
• 1 can of black beans, rinsed
• 2 large zucchinis, halved and sliced
• 2 cloves fresh garlic, minced
• 1/2 tsp cumin
• 1-2 tsp chili powder (two if you like heat!)
• Salt and pepper to taste
• Olive oil (for sauteing and brushing tortillas)
• 10-12 corn tortillas 0r 8-10 whole wheat tortillas (these are softer/easier to roll, but also larger in size!)
• 4 oz. soft, goat cheese 

Enchilada Sauce

• 1 cup of your favorite salsa verde
• 2 Tbl low fat sour cream

Mango Salsa (optional)

• 2 mangoes, peeled and diced
• Juice of one lime
• 1/4 red or whine onion, diced
• 1 roma tomato, diced
• Sea salt to taste
• Pinch of chili powder
• 1 avocado, diced

Directions (for enchiladas):

1. Preheat oven to 450 degrees. Chop butternut squash and and zucchini. Lay in one single layer on cookie sheet and season with 1 Tbl. olive oil and salt and pepper to taste. Makes sure to evenly coat vegetables with oil and seasonings. Place in the middle rack of the oven to roast and soften for about 20 minutes. 

Post roasting veggies!

1. While veggies are roasting in the oven, chop onion and garlic. Drain black beans under some water. 
2. In a large pan, heat oil to medium low heat, add 1 Tbl. olive oil and onions. Saute for about 4 minutes until translucent and soft. Add garlic and cook for about 1-2 minutes until fragrant. Add beans and cooked for 4-5 minutes more
3. Once veggies are done, place them directly into pan with beans, onions and garlic. Add cumin, chili powder and extra salt (if needed!) Saute vegetables together for about 3-4 minutes. They might mush up and lose their shape but that's fine!
4. Lower oven to 350 degrees to bake enchilada in later. 
5. To make enchilada sauce, mix 1 cup of salsa verde and 2 Tbl. of low fat sour cream in a bowl until combined.
6. If using corn tortillas: Layer a few teaspoons of enchilada sauce at the bottom of casserole dish. Add two and half corn tortillas to dish, layer with vegetables and then layer with handful of crumbled goat cheese. Repeat 2 more times, corn tortilla, vegetables, goat cheese. After last layer, pour remaining enchilada sauce into dish. It may seem like the tortillas are drowning in sauce, but remember that corn tortillas are relatively dry and saturate liquid quickly! Bake for 20 minutes, uncovered; at this point, most of liquid is absorbed and top is slightly browned.

7.  If using whole wheat flour tortillas: Layer a few teaspoons of enchilada sauce. Take tortillas and add vegetable filling and crumbles of goat cheese. Roll tortilla and place seam side down, in casserole dish. Repeat until the casserole dish is full, it will hold about 8-10 tortillas. Top with enchilada sauce and small handful of goat cheese. Bake uncovered at 350 degrees for about 12-15 minutes. 

Made a second, smaller version of the recipe above, so this is only 4 wheat flour tortillas instead of 8!

8.  Serve immediately! 

Directions (for mango salsa):

1. Dice all ingredients and place in a bowl, mix with salt and chili powder to taste. Squeeze the juice of one lime and mix again. Store in air tight container for up to 4 hrs (before serving) 
2. Refrigerating over night is even better! Serve with enchiladas, tortilla chips...or literally ANYTHING you'd put salsa on. Check out my post enchilada breakfast below!