I was chatting with Sarah a little while ago about meatless recipes, and decided to share some on the blog. I will be sharing more, but I want to include pictures, and also to find recipes that actually are filling, and… well, I let myself get distracted easily. So while this one is being posted now, there’s no guarantee that the next recipe post will be anytime soon. But there will be more! I promise!
One Pot Stove Top Enchiladas — Summer Style
From She Likes Food — there’s a video at that link too!
Now, the first time I made this recipe, it was summer and so I had all the right ingredients to use for it. This time, it was winter but I am spoiled and where I live you can still get most veg most of the time. However, if you can’t find the exact vegetables that are listed in the recipe you can get creative and substitute other things in.
I also love that while the recipe as written is vegetarian, you could change it ever so slightly to either make it vegan or to add meat. (I haven’t tried either of those options, though. The whole point of trying this recipe when I made it was to make a meatless meal, and I like cheese too much to remove it from a recipe where there is cheese.)
The first time I made this, I did as the recipe said and fried strips of tortilla to make chips. And then I ended up with lots of corn tortillas left over. So this time, I cheated and bought pre-made tortilla chips. It might not be as healthy, but it was definitely easier. Also, I kinda turned it into vegetable nachos instead of eating it casserole-style with a fork. Hey. I like nachos, so I see nothing wrong with this.
I usually add extra vegetables when I make casserole-style recipes like this. In this case, I probably should have also added extra beans too. The proportion was a bit off from what it felt like it should have been.
(Also, since I did this as nachos this time, we added guacamole and sour cream. Yum yum yum.)