Over the last few weeks, I’ve committed myself to being consistent with meal prepping to make more time to enjoy the beautiful summertime with family and friends. Whether you decide to leave the leftovers for lunch throughout the week or freeze for a quick dinner, my (V) Cauliflower Rice & Sweet Potato Enchiladas will keep you satisfied with its deliciousness!
Life Update / Meal Prep Tips:
Between juggling A Bright Moment food blog, social media freelance work, freelance writing, and a full-time internship this summer, my schedule stays pretty booked. And although I absolutely LOVE all that I do, I’m learning that I have to loosen the reigns in other areas of my life. So, this summer, I am attempting to do something I’ve never truly been consistent with … meal prep!
I’ve been doing it for a little over three weeks now – from breakfast to dinner. The key ideas for me is making each meal a little simpler and quicker by having the harder, more time consuming cooking steps out of the way. For instance, I’ve frozen homemade smoothie bags that just need to have milk added to them in the morning. For lunch, I’ve bulk prepped basics (from chicken meatballs in a vodka pasta sauce to serve with garlic basmati rice to pasta salad to pre-tossed salads). For dinner, I’ve prepped a batch of lime guacamole, homemade ravioli, pre-washed and chopped vegetables and fresh herbs.
That’s why I love this dinner recipe. It’s very simple, satisfying, and delicious. You can make it within 30 minutes and it will happily feed the whole family, OR you can meal prep it for lunch throughout the week, OR you can freeze it to bake for 20 minutes whenever you’re in a rush for a healthy dinner.
Now, it is time to grab our aprons and begin cooking up deliciousness!
Cauliflower Rice & Sweet Potato Enchiladas
- 1 cup Sweet Corn Kernels
- 3-4 cups Cauliflower Rice, frozen or fresh
- 1 medium-sized Sweet Potato, peeled & diced small
- 16 Corn or Flour Tortillas (small to medium-sized)
- 1/2 cup Fresh Parsley, chopped
- 2 cups Portobello Muhrooms, thinly sliced
- 2 cups Red Enchilada Sauce
- 2 Garlic Cloves, minced (optional)
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Ground Cumin
- 1 tsp. Chili Pepper
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1-2 cups Shredded Cheese
- Avocado, sliced
- Lime Wedges
- Fresh Parsley or Cilantro
- Preheat oven to 350F.
- In a large pan over medium high heat, add in the olive oil. Add the minced garlic and saute until fragrant, about 1 minute. Add in the peeled & small-diced sweet potatoes, cauliflower rice, and sweet corn kernels. Saute until the sweet potatoes are tender, about 6-10 minutes.
- Add in the sliced mushrooms, ground cumin, chili pepper, sea salt, and black pepper. Cook for an additional 4-5 minutes, until the mushrooms are tender.
- Stir in the freshly chopped parsley, then spread a couple of tablespoons in each tortilla. Roll the tortillas as tightly as you can, then line them seam-side down in a 9×13" pan. Repeat until all mixture and tortillas are used.
- Evenly spread the red enchilada sauce over the prepared tortillas. Bake for 15-20 minutes.
- Lightly toss the cheese evenly over the enchiladas, then place them back into the oven for another 5-10 minutes. (For a quicker option, broil the enchiladas for 2-3 minutes for a crispier cheese topping. Keep a close eye on them!)
- Allow the enchiladas to cool down for at least 6 minutes, then top with fresh cilantro or parsley, avocado slices, and lime wedges. Enjoy warm!
I truly hope you all enjoy this delicious savory dinner recipe that will satisfy! ’till next time… xxL
“Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.”
James 1:17 (NIV)