Today I winged a simple enchiladas recipe variation that used to be a family favorite when made with chicken (below). It turned out rather well, and George really liked it. He said it was almost as good as the original, which works for me!
Roasted Vegetable Enchiladas
2 zucchinis (or 1 yellow squash, if in season), halved, and sliced into 8ths
8 oz mushrooms, cut into quarters
1 red onion, halved and cut into 1/2” slices
1 jalapeno pepper, deseeded, and cut in small strips
1 T olive oil
1 c. black beans, prepared
1 c. rice, cooked
20 oz can green enchilada sauce
8 oz cream cheese, softened
Heat oven to 450 degrees and let warm while prepping veggies. Add the olive oil to a large jelly roll pan and place in oven to heat. When oil is smoking, add zucchini, mushrooms, onion and pepper, and roast 15 minutes, flipping once midway through. Vegetables should be lightly browned and softened. Reduce oven heat to 400 degrees. Warm cream cheese in a large bowl, either by leaving to warm to room temp or microwaving briefly. Mix cream cheese with rice and beans. When it’s mixed completely, add roasted veggies and combine. Add salt and pepper to taste. Drop 1/2 cup of the enchilada sauce into a deep pan. Spoon filling into tortillas, fold over, and place on top of sauce in the pan. Pour remaining sauce over the enchiladas and sprinkle grated cheese over top. Bake 30 minutes, or until cheese is golden and sauce is bubbly. Serve with sour cream, salsa and guacamole. Makes eight large enchiladas.
What I ate today. . .
Tea with clementine, slice wheat toast with hard-boiled egg, sprinkled with salt & pepper; veggie burger, no bun, with cheddar, ketchup & 1/4 avocado, leftover waffle fries; one veggie enchilada with 1 tsp RF sour cream, salsa & 1 T avocado; tea with 1/4 c. milk, 4 butterscotch oatmeal cookies.