Why, Rachel, why did you do this to me? Especially when one can consider chocolate covered almonds healthy as dark chocolate and almonds both have healthful properties. But only if I don’t eat the entire bag. After my sugar coma, I’m coming for you Rach!
We went to dinner with a friend, and then more friends joined us to watch a new show based on the book series “Game of Thrones.” I haven’t read the books, but the show seems interesting. I was only half watching it because I was also making carrot cake for my office. The girl who worked here before me was an avid baker and I don’t think this cake quite measured up, but hopefully people eat it anyway! Must bring in Mama Pea’s dough balls next! No one can resist those!
Speaking of fun cooking adventures, I’d like to share a recipe for enchiladas with you even though I made it a little bit ago. I plan on making this OFTEN because it was so tasty. I will have to learn how to make enchilada sauce though so I can avoid building up jars. Although, then I’ll probably build up cans of tomato paste, so it probably doesn’t matter.
- 2 handfuls baby spinach
- 1.25 cups enchilada sauce
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 medium onion, chopped
- 1 portobello mushroom cap, rinsed and chopped
- 1 tsp mild chili powder
- 1 tsp smoked chipotle powder
- 1/4 tsp sea salt, to taste
- 1 tsp nutritional yeast
- 1 tsp lime juice (optional)
- 1.25 cups cooked black beans, rinsed and drained
- 2 whole grain tortillas
- Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)
- 1/2 avocado
- Preheat oven to 350F.
- Heat large pot on the stove over medium heat, add onion and heat until soft, about 5 minutes.
- Add in the bell pepper, zucchini, beans, mushroom, and spinach, cover and cook until spinach wilts.
- Add in half of the enchilada sauce, and all of the nutritional yeast, sea salt, chili powder, and lime juice and stir well. Cook for about 3-4 minutes on medium heat.
- Take a baking dish and pour the other half of the enchilada sauce onto the bottom.
- Fill 2 tortillas with the mixture, wrap them and place in dish, fold side down.
- Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes.
- Prepare the “cheese” sauce while they cook and drizzle over the enchiladas. Top with avocado.