If you are looking for a way to enjoy Mexican food without the fat and calories typically found in restaurants, try Green Plant Based Potato and Kale Enchiladas. Not only are these enchiladas delicious, they are healthy as well.
First, the crockpot is a busy person’s best friend; it is definitely my best friend. And, it literally takes the time and preparation out of the busy picture.
If you can chop up some potatoes and a few other ingredients and throw them in the crock pot, you have time to make these fantastic, no oil, low fat enchiladas.
Furthermore, all it takes is a few minutes of prep time. Also, you can always throw everything in the crock pot the night before and put the container in the refrigerator, and simply turn it on in the morning. If you are a morning person, you can chop the veggies in the morning.
For this meal, I chopped and cooked the filling the day before, so all I had to do was fill up my tortillas on Friday and throw them in the oven.
If you are like me, I am exhausted on Fridays. Although it is one of my favorite days of the week (can you guess what the other two are?), I don’t usually feel like cooking, and I am generally too tired to go out.
So, why not prep a dinner that takes little to no time to prepare?
Serves 5…or leftovers for lunch