Tag Archives: Vegetarian

Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]

At about one a.m. on Sunday morning I decided I really wanted Chipotle chips and guac. Not just any chips and guac, but preferably Chipotle’s. Theirs isn’t even the best guacamole I’ve ever had (that still goes to my ex-boyfriend, unfortunately) but for whatever reason, two glasses of wine and a few sips of bourbon after a 12-mile run, SoulCycle class and a solid several miles of walking, Chipotle spoke to me.

Luckily for me, Chipotle isn’t open (that I know of) at 1 a.m., I only know where two are in the city and one is in SoMa which was too far away, so I texted my father that I really was craving Chipotle and went home and kind of buzzed-ate one of these enchiladas. Adulting is drunk texting your father about your food cravings and not drunk texting your ex that you miss them. #progress

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I’ve been reading a lot of articles lately about people who are sick of Thanksgiving food. Sick of Thanksgiving food? It comes once a year. How can you be sick of it? People suggested subbing turkey for pasta carbonara on one Food52 discussion. On my dad’s side of the family we always had lasagna on Thanksgiving and Christmas (or sometimes gnocchi) but I’m Italian so…

I also saw a recipe for a tamale stuffing which totally intrigued me. What about a Mexican-themed Thanksgiving if you’re sick of Thanksgiving food? I would like to find one person who is sick of Mexican food (minus me, when I came home from Mexico, which I seriously still need to write about).

One of my friends mentioned she ate Mexican food four times in three days over the weekend and someone commented that we lived in California so that was totally normal. I’m thankful to live in such a beautiful, albeit dry, state where I have an abundance of good Mexican food. There’s two amazing Mexican places (Mamacita and Tacolicious) within a few blocks of me!

We all know I’m a yogurt monster because I don’t love meat and yogurt is my biggest protein source. I’ve been a huge fan of siggi’s for basically ever, or since I learned Icelandic yogurt was a thing and has even more protein than Greek yogurt. siggi’s yogurt is made with simple ingredients and not a lot of sugar. There is more protein than sugar in every cup – even flavored varieties, so I love grabbing a few flavored cups to have as a special snack throughout the week at work or after dinner.

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If you’re worried about not getting enough protein in a recipe without animal protein, well, there’s black beans and corn tortillas and cheese and siggi’s! so each little enchilada guy has 12 grams of protein each. You can also save this recipe for after Thanksgiving and stuff your leftover turkey meat inside, too. You’re welcome in advance.

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Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Gluten Free, Vegetarian
Serves: 10 enchiladas
  • 10 corn tortillas
  • 1½ cups black beans (or one can black beans, drained and rinsed)
  • 2 cups spinach
  • 3 cups baby white mushrooms, chopped
  • ½ yellow onion, chopped
  • 1 tbsp chopped garlic
  • 1 jar green enchilada sauce
  • 2 containers siggis 4% plain yogurt
  • 1½ cup shredded mexican cheese
  • ¼ cup green onions, chopped
  • 2 tsp olive oil
  • salt + pepper
  1. Preheat oven to 400F.
  2. In a large saute pan, heat olive oil on medium.
  3. Add garlic and chopped yellow onion and cook until fragrant, about 1 minute.
  4. Add mushrooms and cook for 5 minutes or until soft, stirring occasionally.
  5. While mushrooms are cooking, mix yogurt and 1 cup of cheese in a small bowl.
  6. Add spinach to mushroom mixture and cook until wilted, about 1-2 minutes.
  7. Remove veggies from heat and strain excess water from cooking with a strainer. (REALLY IMPORTANT UNLESS YOU WANT SOGGY ENCHILADAS!)
  8. Add black beans to veggie mixture and mix well. Add a little salt and pepper to taste.
  9. Wrap corn tortillas in plastic wrap and microwave for one minute to soften.
  10. In a large baking pan, add ¼ cup enchilada sauce to bottom.
  11. Place tortilla in saucy pan, fill with ¼ cup veggies and 1-2 tbsp of yogurt + cheese mixture. Roll so the seam is towards the bottom of the pan. Repeat until you run out of tortillas.
  12. Pour remainder of enchilada sauce on top of enchiladas.
  13. Sprinkle remainder ½ cup cheese on top of enchiladas.
  14. Bake for 20 minutes or until cheese is melted and top of enchiladas begin to brown.
Nutrition Information
Serving size: 1 enchilada Calories: 176 Fat: 6 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 3 g Sodium: 296 mg Fiber: 4 g Protein: 12 g

By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

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If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you ever get sick of Mexican food… or Thanksgiving food? Do you eat non-traditional foods on holidays?

Mexican Stuffed Peppers [Vegetarian + Gluten Free]

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

“Sorry, I was having a stuffed pepper photo shoot.” -Me, on a Saturday night, because I am completely wasting my last weeks of being 25. JK the first half of February was not a waste and I spent the last two recouping and preparing for more trips. But still, I was photographing stuffed peppers on a Saturday night.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

My big exciting Saturday night – photographing stuffed peppers.

Remember when I used to be crazy and go to raves in Milan and dance on stage and tables and wake up hungover and eat biscuits? Yeah, I do remember those days and that past lifetime. Now I’m too tried from waking up at 6 a.m. on a Saturday to run 14 miles to stay up much past 10:30.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

I used to hate stuffed peppers when I was young… also another example of how dumb I was.

I have become the surrogate parent of a Canon EOS 7D so playing with this camera was kind of a treat and something I had been looking forward to all day. Cameras are hard, yo. Luckily I have a pro photographer on speed-dial (remember when that was a thing?) so you’re about to get way better photos and more recipes. Lucky you.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

Mexican perfection.

These peppers are stupid easy to make. I hadn’t originally planned on making these with the Stubbs marinade sauce but I saw it in the fridge and am I ever glad I added it. I couldn’t stop thinking about how excited I was to come home and eat these for dinner on Monday night because we all know things like this are even better a couple days after. With 15 grams of protein, these are a great Meatless Monday or Lenten meal, if you do that kind of thing. (I’m a terrible Catholic and do not… whoops.)

If you’re looking for more Meatless Monday or great meatless options for Lent, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Mexican Stuffed Peppers [Vegetarian + Gluten Free]
Prep time
Cook time
Total time
Recipe type: Vegetarian, Gluten Free
Cuisine: Mexican
Serves: 4 servings
  • 4 bell peppers
  • 2 cups cooked quinoa
  • ½ cup Stubbs green chile sauce
  • 1 can black beans, drained and rinsed
  • ⅓ cup + 2 tbsp shredded Cabot Pepperjack Cheese
  1. Preheat oven to 400 degrees.
  2. Cut top off peppers and cut out weird seedy inside.
  3. Place peppers on a baking sheet and bake for 20 minutes.
  4. While peppers are cooking, mix quinoa, black beans, Stubbs sauce and shredded cheese in a medium sized bowl.
  5. Take peppers out of oven and carefully stuff with quinoa + bean mixture. Don't burn yourself - I warned you to be careful.
  6. Top pepper mixture with additional 2 tbsp of cheese.
  7. Cover peppers with foil and bake for another 20 minutes.
  8. Uncover and bake for another 5 minutes until cheese begins to brown.
  9. Serve with your favorite hot sauce and sliced avocado.
Nutrition Information
Serving size: 1 pepper Calories: 296 Fat: 7 g Saturated fat: 3 g Carbohydrates: 43 g Sugar: 5 g Sodium: 376 mg Fiber: 11 g Protein: 15 g

Chat with me:
Are you ready to be social on the weekends or do you try to stay low-key like me? Who is on your favorites list on your phone? Did you have a wild side like I did?