Hi gang! So I put a call out on Twitter asking if I should make veggie enchiladas or veggie stuffed peppers for dinner. The votes were even! The Iron Fist came down when Scott said he would like enchiladas. I decided that for dinner this evening that’s what we would have especially since Scott was having a craptastic day.
But because I’m a talented multitasker, while I was making the filling I went ahead and made enough to stuff the peppers.
Two for one, baby. Two for one! I had some really nice cubanelle peppers that were asking to be stuffed with other glorious veggies. So I did!
Off to the freezer they went and I’ll pull them out when I need a quick meal. Once they were settled in Siberia, I pulled out the main star.
Enchiladas! I actually layered the casserole dish with the corn tortillas (Whole Foods Brand in the dairy section), layer of filling, sauce, and some cheese. Another layer of tortillas, filling, and the rest of the sauce. Once they were cooked through and the tortillas softened, I added the rest of the cheese to melt. Can you tell which side is Scott’s and which side is mine? It’s easier to layer than to fill and roll each tortilla because they are so tiny.
The filling had:
- Chopped Onion
- Chopped Carrot
- Chopped Cubanelle pepper
- Chopped zucchini
- Chopped broccoli
- 1 chipotle pepper, chopped + a spoonful of sauce
- Brown jasmine rice
- Pinto beans
- Shredded pepper jack and cheddar
Except for the rice, beans, and cheese, everything else was sauteed until soft. Plus a little bit of tomato sauce + salsa mixed in.
My plate! Aside from two small bites I ate the whole things. YUM! Scott loved it too and there are leftovers for tomorrow night.
Now off to write emails and try to get some work done. Umph!