The Whole Enchilada
Ever since we ate some delicious vegetarian enchiladas at our friend’s Mexican food themed birthday party, I’ve been thinking about trying my own. At the grocery store I tossed a variety of veggies into my cart, some tortillas, and enchilada sauce to seal the deal.
- 2 Roma tomatoes, diced
- 1 red bell pepper, diced
- 1/2 can corn
- 5 white button mushrooms, chopped
- 1 can black beans, rinsed and drained
- mini whole wheat tortillas (I used 7)
- about 2/3 cup shredded soy cheese
- Enchilada sauce – I used about 1/3 of a bottle
I sautéed all the veggies for a few minutes until they were cooked. Once I turned off the heat, I mixed in the cheese and got it all melty. Then I put a scoop of the mixture onto each tortilla and folded up the edges so it was like a badly rolled burrito with the ends open. I kinda wedged the enchiladas into my square baking dish, so some were smooshed but it’s the taste that matters. Then I poured the enchilada sauce on top and popped them in the oven for 30 minutes on 350. After they were cooked, I set them aside for about 15 minutes before cutting into them.
They were perfectly soft and gooey, with just a baby kick of heat from the sauce. I dished out two for myself and ate the whole enchilada(s). There’s a recipe for enchilada sauce in my VitaMix cookbook, so maybe next time I’ll use that instead and add a little more heat to spice things up. Ole!
Ohhh…wondering why you don’t see any pictures of my little ‘ladas? Not because I didn’t take any…because my computer is being temperamental and on the fritz. Don’t even get me started…I’m ready to throw it at a wall. Enchiladas really aren’t all that pretty anyway, just know they tasted great.
In other news…