Tuesday, January 31, 2012

Meatless Monday: Veggie Enchiladas

Most Fridays I am home from work and getting caught up on "Mrs. T" things 
while Jason is finishing off his work week. 
Oftentimes, those Fridays also include lunch with Mama Bird. 
A good lunch date happens to be irresistible

El Torito (seriously no bull here... get it?) is a Friday favorite. 
And last Friday was no different than most others. 
But, my order was different. 
You see, I am a cheese enchilada girl.
On a wild day I venture out for chicken.
But this Friday I was defying all odds and
ordered myself a serving of spinach enchi-wa-was.
(As Mr. T so ridiculously calls them)
I was in no way disappointed... in fact, I was hooked.

As we munched on our lunch, Mama Bird and I took note of all that filled
my heavenly enchiladas.
And *TADA* my Meatless Monday was born!
Here's my take on Spinach Enchiladas!


You drooling yet?
I am!
These puppies are filled with all kinds of roasted veggies...
Not just spinach, nope, I wouldn't go so low on you guys!
And the sauce... TASTY!
Made with Salsa Verde and kefir (aka: super charged, probiotic milk).
Topped with melty cheese and melted into a puddle of enchilada joy.

Ingredients
1 cup carrot slices, roasted
8 fingerling potatoes, sliced and roasted
3 handfuls of spinach
2 cup of jack cheese (1 inside and 1 for topping)
1 can corn
1 yam, sliced and roasted
2 summer squash, sliced and roasted
1 cup sliced mushrooms, roasted
1 cup salsa verde
1 cup milk
1/2 bunch cilantro
10 corn tortillas
2 Tablespoons olive oil
2 Tabelspoons vegetable oil

Directions
1. Preheat oven to 400F.
2. Put all sliced, chopped ingredients in a big bowl and drizzle with olive oil.
3. Sprinkle with salt and pepper, toss and lay in a single layer on a baking sheet.
4. Roast for 30-40 minutes or until golden brown and fork tender.
(Stir around on sheet every 5-7 minutes to prevent burning)
5. While veggies roast, put salsa verde, milk and cilantro in a blender.
6. Blend until smooth, then set aside for later use.
7. Remove veggie from oven and toss back in big bowl.
(Drop the oven down to 350F here)
8. Add 1 cup of jack cheese, spinach leaves and corn.
9. Mix all veggies up.
10. If your tortillas aren't pliable, heat oil in frying pan and dip tortillas
in heated oil to soften.
(Mine were soft enough I didn't need to fry them)
11. Fill tortilla with veggie-cheese mixture.
12. Roll into traditional enchi-wa-wa shape, and tuck into a greased casserole dish.
(Mine were a little fickle about staying rolled,
so I used a toothpick to hold them in place until the pan was full)
13. Continue until casserole dish is full.
14. Cover with salsa verde-milk-cilantro sauce.
15. Top with cheese.
16. Bake for 25-30 minutes, or until cheese is bubbly.
17. Remove and enjoy!

And what about that tasty looking salad in the background?
Oh undoubtedly have to share that with you too!
It's the perfect pair...
Add a Dos Equis and you've got yourself a fiesta!
(I don't always drink beer, but when I do...)


Avocado Ranch Fresh Veggie Salad

Ingredients
1/2 hot house cucumber, sliced
1 cup yellow and red cherry tomatoes, halved
1 avocado, cubed
1/2 bunch of cilanto, chopped
Ranch dressing (I use kefir ranch.. yum!)

Directions
1. Slice cucumbers (don't worry the skin/peel/outside isn't bitter, so leave it),
half tomatoes, cube avocado, and chop cilantro.
2. Toss all veggies in a bowl.
3. Drizzle with ranch.
4. Stir things up in there!
5. Dash with salt and pepper to your liking.

Prepare yourself for...
AN EXTREME CLOSE-UP!
(I feel like I can smell the cilantro-avocado tastiness of this dish through the picture)

Notice how everything has a little green to it?
Thanks avocado for wrapping your fleshy arms around every veggie in this dish bowl.
Usually, that trait is unbecoming.
But on you, it looks good, real good.

How about a side of laughs to go with your enchi-wa-wa?
It's on the house.

1 comment:

  1. Looks AMAZING! I might just have to bring Meatless Mondays into our house :)

    ReplyDelete

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