Onion and Broccoli Enchiladas — Kelli Pitrone | Nutritious recipes, healthful living

Vegetarian dinner on point👍🏼 Onion and Broccoli Enchiladas. These babies came from the need to use up a ton of fresh broccoli. Who knew broccoli is perfect when combined with beans and onions. This is one of my favorites to have throughout the work week and is perfect on top of a salad. Gluten free and can easily be made vegan to please everyone!

2 cups fresh broccoli florets chopped

1 small onion chopped

olive oil to sauté

salt and pepper

Sauté until soft and combine with:

1 can vegetarian refried beans

1 tsp garlic powder

1 tsp cumin

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corn tortillas
Large can enchilada sauce
sharp cheddar or cotija cheese
fresh cilantro

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Pour some enchilada sauce in the bottom of a 9x13, set aside. Fill and roll tortillas and place in pan on top of enchilada sauce. Pour remaining sauce on top, sprinkle with cheese if you want, bake at 350 covered for 15 minutes and 15 remaining minutes uncovered. Enjoy!