Saturday, September 29 Three-Pepper & Black Bean Enchiladas and Salad; Rating: 4

I haven’t made enchiladas lately and decided we needed to have some. Seth was gifted some banana and jalapeno peppers from the garden of a coworker which was a perfect fit. We had an orange bell pepper in the fridge, hence three peppers. The rest of the filling was made up of chopped yellow onion, green onion, olives, corn I cut off the cob and some Daiya Havarti. I didn’t use a recipe but just sautéed the veggies until they were soft, added the beans and seasoned it with about ½ teaspoon of cumin, ½ teaspoon oregano, ¼ teaspoon smoked paprika and a sprinkle of salt. I topped them with some more sliced black olives and more Havarti. When they came out of the oven, I sprinkled them with a little more green onion. There is only one enchilada sauce recipe I use anymore and it’s the Happy Herbivore recipe in The Happy Herbovire Cookbook. It’s simple, easy and delicious. I had a little trouble getting the enchiladas out of the pan; I don’t know if I used too much sauce or what, but a couple of them came apart a little. They were still really tasty. We wanted to have a little more veggie goodness with dinner, so Seth made a salad and we used ranch dressing I made using the Skinny Bitch in the Kitch recipe. (Psst… You can leave the oil out of that recipe and it’s just as good.)


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