Since Matt has become a pescatarian it has really inspired me in the cooking department. He is coming up on one year of being meat free at the end of this month. I am really proud of him he has changed his diet so much in the past year and I think he feels much better because of that. As I have mentioned before I am not a vegetarian but I do prefer to eat mainly plant based meals. I still eat meat I just don't cook with it that often. Matt chose not to eat meat because of ethical reasons and the treatment of animals and I don't eat much meat because I honestly just prefer veggie based meals. I love any and all veggies and I physically feel better when I don't eat much meat. So at home I cook mostly meat free meals. Now I do still sometimes cook meat for the kids. They still eat plenty of chicken and Sterling always wants red meat so occasionally I cook him beef.
Cooking meat free meals that are filling and taste good can be such a challenge but I have really enjoyed trying out new recipes and creating some of my own. I always anxiously await Matt's approval after the first bite, hoping it is a winner. We have had many flops but also found lots of great recipes that we now cook on rotation.
Mexican food to me is an easy genre to cook filling vegetarian meals. The cauliflower tacos I shared last week were so good I knew it would be hard to come up with something that delicious but these enchiladas sure come close! They are full of so many amazing flavors and they are actually filling too. Now if you wanted to add meat I think shredded chicken would be great added to these but they really are amazing without the meat.
Enjoy!
|| R O A S T E D S Q U A S H + Z U C C H I N I E N C H I L A D A S ||
- 2 small yellow squash
- 2 small zucchini
- 1 can black beans
- 1 cup refried beans with chiles
- 1/2 cup diced white onion
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon hot sauce
- salt and pepper
- 2 containers red enchilada sauce (I love the Frontera brand)
- 1/2 cup cour cream
- 2 packages shredded quesadilla cheese
- small flour shells
- salsa, jalapeno, avocado, and sour cream for topping
Slice the squash and zucchini in half and then slice those halves again and dice up the pieces. Toss with olive oil and salt and pepper. Place on a baking sheet and roast at 350 degrees for about 25 minutes. The set aside.
In a bowl combine the black beans (drained and rinsed), 1 cup refried beans with green chiles, 1/2 cup diced onion, 1 teaspoon chili powder, 1 tablespoon cumin, and 1 tablespoon hot sauce. Add in the roasted zucchini and squash and one package of the quesadilla cheese and mix all together.
In a baking dish pour one container of the enchilada sauce on the bottom. I reserved just a little of the enchilada sauce and added it to the squash/bean mixture. Take a flour shell and fill it with the squash and bean mixture. Roll ii up and place it in baking dish. Repeat until the squash mixture is gone. It should make about 8 enchiladas.
Take the remaining package of enchilada sauce and mix it with 1/2 cup sour cream. Then pour this over the top of the enchiladas. Cover with the remaining bag of shredded cheese.
Bake at 350 degrees 30-40 minutes until bubbly.
Serve with salsa, sour cream, avocado, and jalapenos.
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Yesterday's OOTD.
I ordered this tee shirt on a whim with my other sale items because well it was $15. I was pleasantly surprised, I love the loose fit, longer sleeves and it so soft. I had a stiff itchy tee shirt. This one is so incredibly soft. It comes in 6 other colors too. I am wearing a size small for reference.
My hat is also on sale for only $19. I have just recently become a hat person. I love them especially on bad hair days! The hat also comes in gray and black.
