Today is Earth Day! Why not plan an Earth Day dinner celebration with your family and try this recipe for enchiladas with spinach and mushrooms? It’s delicious!
Earth Day started in 1970 as a way to bring attention to the nation about the importance of environmental protection. Today it’s celebrated around the world and has inspired environmental awareness and countless acts of environmental consciousness worldwide.
Beyond Earth Day
Today we celebrate Earth Day, but you can keep the celebration going all year, every day. Eating a plant-based diet, even just one day a week, can make a positive impact on the environment (not to mention your health). Think about participating in Meatless Monday, a nationwide initiative to eat meat-free meals just one day a week.
Check out some of the benefits of a plant-based diet:
- Diets high in fruits and vegetables and lower in meat consumption can reduce the risk of some cancers, heart disease, Type 2 diabetes and curb obesity.
- A pound of meat can cost anywhere from $3 per pound and up. Beans and lentils weigh in at about $1 per pound, and tofu at about $2 per pound.
- Eating less meat can reduce water usage (livestock use a lot more water than veggies and grains) and can help reduce fossil fuel dependence (more fossil fuel energy is needed for beef livestock than plant-based protein).
From the farm to your table
Try to eat foods that are grown locally and in season. When you buy locally-grown foods, there is less transportation needed to get it from the farm to your table -- which means less fuel used, less pollution in the air, supporting local businesses... you get the idea!
This recipe is the perfect example of a seasonal recipe that’s delicious and easy to make. Your family will love it and it’s a great way to celebrate Earth Day!
Spinach and mushroom enchiladas
- 3 cups fresh spinach
- 2 cups fresh mushrooms, sliced
- 2 bell peppers, seeded and sliced into 1/2-inch pieces
- 1/2 cup onion, diced
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1 (10 ounce) can enchilada sauce
- 12 (6-inch) tortillas
- 1-1/2 cups Monterey Jack cheese, shredded
- 2 avocados, peeled and sliced, for garnish (optional)
- Preheat your oven to 350 degrees F.
- Heat one tablespoon vegetable oil in large skillet over medium-high heat. Add bell pepper, onion and garlic and cook, stirring frequently, for three to four minutes or until the peppers are slightly tender.
- Add the spinach and mushrooms and cook for two to three minutes or until spinach is wilted and mushrooms are soft.
- Stir in 1/2 cup enchilada sauce.
- Grill or warm the tortillas.
- Place 1/4 cup vegetable mixture and one tablespoon cheese down the center of each tortilla and roll it up, placing each, seam-side down, in a 9 x 13-inch baking dish. Top with remaining enchilada sauce and sprinkle with the remaining cheese.
- Bake for 10 to 12 minutes or until heated through and cheese is melted.
Celebrate Earth Day with your family!
Try these Sunday Dinner meals
Pasta with low-fat walnut pesto
Stir-fried orange beef
Easy (almost authentic) empanadas