Vegetable Enchiladas + Focusing on the Good

The weekend after Christmas break I spent some time re-organizing some items that really needed some TLC. I must have not been the only one because I received text messages from both Meghan and Court with ridiculous pictures/letters/notes from the past that they were cleaning out. Talk about hilarious and slightly embarrassing.

One of my organizing projects was to put together a binder with my favorite recipes. I have a lot of recipes bookmarked on my computer  but every once in a while I tear out a recipe from a magazine or my mom gives me a copy of a recipe. They all finally have a home thanks to my “Secret Santa”… aka Dad!

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I recently got a magazine subscription to Real Simple Magazine. I really like this magazine. I have gotten a lot of great ideas from the articles for simplifying. On top of the articles there are also some simple, and delicious recipes. This takes me to the following recipe that we had last Monday. It is a vegetarian dish, I guess it could count as a “Meatless Monday” hashtag (#).

Vegetable Enchiladas

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recipe adapted from Real Simple Magazine

Ingredients

3 tbs Olive Oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

8 ounces cremini mushrooms, quartered or sliced

1 tsp cumin

1 15.5-ounce can black beans, rinsed

8 ounces Monterey Jack or mild Cheddar (shredded)

Kosher salt + black pepper

1 14- ounce red chili enchilada sauce

8 corn tortillas, warmed

Directions

Hear over to 400 degree. Heat oil in a large skillet over medium-high heat. Add the onion + poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, until mushrooms are browned and tender (4-6 minutes). Remove from heat. Add beans and 4 ounces of cheese, salt and pepper.

Spread 1/2 cup of enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas (about 1/3 cup per tortilla), place seam-side down in the dish.

Top with remaining enchilada sauce and the rest of the cheese. Bake for about 14-16 minutes until cheese is melted. Serve with your favorite toppings.

(A trick I learned is to warm the tortilla in a pan with olive oil on both sides of tortilla…this will help to roll them with the filling.)

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I think I may go spend the rest of my Sunday snuggled with this little boy with some tea and a book.

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This is where I need to be this week.

xoxo