Are you catching up on the weekends reads? I had my October Weigh-In on Saturday and it was quite the surprise! I also jogged for the first time since my injury. It felt fantastic.
Sunday was a really lazy day for me. I went swimming, I ran errands and then cleaned the house. I spent the rest of the afternoon getting sucked into Netflix movies. It was nice to just do nothing for a bit.
When Michael and Jeremy got back to the house after golfing, Michael and I made vegetarian enchiladas.
We were both at a loss for what to make for dinner and enchiladas were an easy thing to do.
We decided to do vegetarian enchiladas since we didn’t have any proteins to put in them so we used black beans, cheese, black olives and diced onions.
I don’t think we’ve ever made these enchiladas vegetarian before last night.
Since there were three of us and I also wanted some leftovers, we made more than usual. I sprayed the pan with PAM to make sure the tortillas didn’t stick.
I stuffed them with black beans, cheese, enchilada sauce, onions and olives. Then I drizzled the remaining sauce on top.
I have to admit I go a little overboard with the cheese. Thus, the enchiladas were very cheesy and very gooey.
I baked it for about 25-30 minutes in the oven. While it was baking, Michael made the guacamole.
Michael adds lime juice, minced garlic, diced jalapenos, a dollop of sour cream and a splash of Worchestershire sauce.
The enchiladas turned out great.
Lots of cheese and lots of sauce.
The one thing I’d change is maybe try a hotter enchilada sauce.
Since I knew I’d be eating lots of tortilla chips and guacamole, when the enchiladas were done I made sure to only eat one enchilada. It’s all about moderation.
QUESTION: What do you put in your enchiladas? I’m looking for yummy ideas!
Kristina @ spabettie
Mmm, you had me at gooey cheesy. 🙂
my standard enchi recipe:
http://spabettie.com/2010/07/08/vegan-green-chile-enchilada/
and a more unique one:
http://spabettie.com/2010/09/23/santa-fe-chile-pepper-enchiladas/
Lisa Eirene
Thanks for the links! I will check out your recipes.
Beth @ Beth's Journey to Thin
Ohh those look so good. I’ve actually never made enchiladas before but I am making a sweet potato black bean chili right now in my slow cooker, and was thinking about making some of the chili into enchiladas since there’s a ton of it!
Jasmine @ Eat Move Write
I’m planning to make a tofu-black bean enchilada this week. Hopefully, it will turn out well. I also love to use cream cheese in my enchiladas. So yummy.
Lisa Eirene
You’re the second one that uses cream cheese. I must try this!
jane
Wow those look really good. I like to use shredded chicken and good ol ground beef in my enchiladas. I could eat mexican food everyday and not get tired of it. It’s simple, inexpensive, tasty food.
Lisa Eirene
I could too. I love cheese and sour cream. 😉
Carbzilla
Yum! I do have an unnatural love for enchilada sauce.
I generally love shredded beef or chicken enchiladas. When I was growing up, I couldn’t understand how anyone could eat just a cheese enchilada (or just cheese pizza for that matter). Now I get it!
Lisa Eirene
I do too. Enchilada sauce is the best. But I prefer red to green sauce.
C
You have me wanting to make these! They look so yummy. I usually put chicken in mine but would love to try this vegetarian version. I also want to make that guacamole…it looks fantastic!!!!
Lisa Eirene
The guac is really easy to make. Sometimes I add tomatoes or salsa.