Disclosure: This Creamy Veggie Enchiladas has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HorizonHappiness #CollectiveBias
On my last visit to Ecuador, I spent a good deal of time with my abuela. I have missed my grandma so much. I wanted to be with her as much as possible. She loves cooking so we hung out in the kitchen a lot. As a mom myself, it was a meaningful experience watching her cook and noticing how important is for her to choose quality ingredients. It seems to me that she leaves her heart in every dish that she carefully makes.
Since that trip, I am more aware about choosing ingredients I can feel good about. I also want to feel that I am giving the best of the best to my kids. In fact, one of my goals for the new school year, it’s to be more intentional with the food that I send in my children’s lunch boxes. I am determined to feed my children a more variety of dishes that are delicious and infused with our special sabor Latino. ¡Por supuesto!
However, this may be a difficult thing to do when there are a few food aversions in the family. This is why it’s so important to shop smart. For example, if someone in your household is lactose intolerant, Horizon® Organic Lactose-Free milk is for you. It provides the same refreshingly wholesome organic dairy your family loves, without lactose. They are available in half gallons at Walmart, for the best prices.
I love that Horizon products are very vocal about “kids should be kids and food should be real.” Learn more about them in their social media channels: Facebook, Instagram, Twitter and Pinterest. You are going to like what you see!
Creamy Veggie Enchiladas Recipe
Another thing that I noticed while watching my grandma’s cooking is the great amount of produce that she uses for her dishes. Boy was it a beautiful array of colors and flavors! One of those dishes is Creamy Veggie Enchiladas, a favorite of my childhood. My grandma’s version is so so good that I made sure to wrote down the recipe. This Creamy Veggie Enchilada is a perfect for school lunches and dinners. It’s definitely a great option for everyone in the family using the following ingredients.
- 1 Cup Horizon® Lactose-Free Half Gallon
- 1/2 cup Sweet Corn
- 1 White Onion
- 1 Red Bell Pepper
- 1 Garlic Clove, minced
- 10 Corn Tortillas
- 5 oz. Spinach, chopped
- 3 Cups Crushed Tomatoes
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Dried Oregano
- Salt and Pepper, to taste
- 3 Avocados
Serves 4 people
- Preheat the oven to 350º.
- Roast the corn with salt, pepper and spices until lightly browned.
- Heat up oil and mix it with the white onion, red bell pepper, and garlic. Cook it for 8 minutes or until soft. Stir in the spinach until it wilts.
- Add the vegetables with the roasted corn. Mix well. Set aside.
- Meanwhile, in a small pot, combine the tomatoes, milk, and oregano. Cook it for 5 minutes medium-low heat. Season it with salt and pepper. Add a ladle full of the sauce to the bottom of a baking dish.
- Top each tortilla with the filling. Roll each tortilla up and place each cut side down in the baking dish. Pour it evenly over the enchiladas
- Bake the enchiladas at 350º for 25 minutes.
- Mix avocados, onions, a teaspoon of oil and a pinch of salt. Serve guacamole over the enchiladas.
Easy, peasy, right? I hope you also join me this Back-To-School season in the efforts of creating meals that feature ingredients that you feel good about.
What is your favorite back-to school dish that showcases your Latino heritage?