These enchiladas are unique for having no cheese or beans but with lots of vegetables. The nutriitonal yeast is optional but definitely worth finding at your local, healthy grocery store. If you make them there is enough here to make 2 trays so that you can freeze one for another night. Why wash the dishes and do all that cutting again if you don’t have to?
2 lb(s) ground beef
1 onion -- diced very fine
1 bunch kale -- diced as fine as possible
8 oz(s) mushrooms -- diced fine
6 zucchini(s) -- medium to small sized, diced fine
2 tbsp cumin
1 1/2 tsp salt
4 garlic clove(s)
2 cup(s) shredded carrot -- or use juicing fiber
1 cup(s) nutritional yeast
14 oz(s) enchilada sauce -- or smooth salsa
24 corn tortillas
Do Ahead: Dice onions, kale, mushrooms and zucchini; store onion separately and others together. Shred carrots.
1. Preheat oven to 350 degrees. Get out both 13x9 pans, one to bake and one for the freezer.
2. Saute onions for a few minutes in olive oil in a large skillet before adding meat to skillet. Cook until almost all pink no longer shows. (Use two skillets if you don’t have a really large one.)
3. Add vegetables: kale, mushrooms, zucchiini and then cumin, salt and dry mustard. Mix to combine with spatula.
4. Add shredded carrots (or carrot juicing fiber) and nutritional yeast, cover pan half way, add a little water if needed and simmer 20 min stirring a few times.
5. Dredge softened tortillas in flat bowl filled with enchilada sauce, fill with 1/2 c. meat mixture, roll and place in 13x9 pans. Pour any extra sauce over top of enchiladas. Cover with foil and heat one of the pans through, approx. 10 min. (Cheese can be sprinkled over all or part if desired!).
6. Place saved enchiladas in large freezer bag and close with rubber band, twist tie or freezer tape. I save bags used to hold two loaves of bread at one time for this purpose! When cooking turn oven to 350 degrees and cook for 1 hour or defrost ahead of time and cook until heated through.