Tonight is veggie enchilada night!!! The filling consisted of 1 eggplant, 1 onion, a handful of roasted red peppers (from a jar), 1 package of thawed and well drained frozen spinach, and 1 green bell pepper. I chopped everything pretty small, and added it all to a frying pan with some canola oil. After things had softened, I added a small can of tomato paste, and some pepperjack and fontina cheese. After 5 "tasting" spoonfuls, I broke out the flour tortillas, gave them each a quick zap over the gas burner, and generously filled each one. I placed all of them into a casserole dish, covered them in red enchilada sauce (jarred), added a little extra cheese, then put it in the oven at 400 degrees for about 25 minutes. DELICIOUS!!!!!!!!!
For an extra authentic Mexican side dish...au gratin potatoes. Justin had his wisdom teeth out on Friday, so no rice for the Webers for the next little while!
Hope everyone's weekend was great! Happy Mother's Day!!!
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