Meatless Monday: Fresh Veggie Enchiladas

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

These meatless, dairy-free, gluten-free Enchiladas are a perfect weeknight meal!  I love to make a dish like this on Sundays so we are set up with leftovers for lunch or dinners as the busy week begins.  Just about any veggie will work in this dish as well as a variety of spices.  Most of my veggies were straight out of our CSA farm share this week and I was excited to combine them into a hearty but healthy meatless meal the whole family can enjoy.

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  • 1/2 red onion
  • 2 cloves garlic
  • 2 – 3 heirloom tomatoes
  • 3/4 cup (180 g) strained tomatoes
  • 2 – 3 gluten-free tortillas
  • 1/2 eggplant
  • 1 cup (300 g) mushrooms
  • 1/2 large green pepper
  • 1 cup mixed beans (200 g) (black, kidney, white)
  • 4 – 6 kale leaves (Tuscan cabbage)
  • 1/2 avocado
  • 1/4 tsp cayenne pepper (add more as desired)
  • 1/2 – 1 tsp cumin
  • 1/2 – 1 tsp chili powder
  • 1 tbsp olive oil
  • 1/2 lime
  • sea salt and pepper to taste


  1. Preheat oven to 350 F or 177 C.
  2. Wash tomato, eggplant, mushrooms and green pepper.
  3. Chop red onion and garlic.
  4. Slice eggplant, green peppers, heirloom tomatoes and mushrooms thinly.
  5. Drizzle olive oil and some of the strained tomatoes in bottom of oven safe baking dish. I used Pomi strained tomatoes from a box (to avoid toxins in canned tomato lining).
  6. Rip 1 to 1 1/2 tortillas into pieces and arrange over oil/tomato sauce.
  7. Top with half of the sliced eggplant, green peppers, kale, mushrooms, garlic, onions, sliced heirloom tomatoes, and beans.  Squeeze lime juice onto veggies.
  8. Add spices.
  9. Add another layer of tortillas.
  10. Top with strained tomato then the rest of the beans, eggplant, green peppers, kale, mushrooms, garlic and onions plus more spices.
  11. Add remaining tortilla and top tortilla with remaining sliced tomatoes
  12. Bake for 30-40 minutes until eggplant is soft.
  13. Let cool then garnish with diced avocado and pieces of kale.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 6 - 8

  • Nutrition per serving:
  • Calories150
  • Fat4.5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium50mg
  • Carbohydrates25g
  • Fiber7g
  • Sugars3g
  • Protein 7g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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