Thursday, August 13, 2009

Vegetarian Enchiladas

I'm trying to spread out my grocery shopping more these days so that I don't buy more stuff that I don't need and will probably end up wasting. I'm using more food storage and checking my fridge and cabinets before cooking. I've also been trying to make more vegetarian dishes lately; save money by not buying meat and live a longer healthier life because of it. So, I began with a Martha Stewart recipe "Vegetable Enchiladas" and I embellished so that I could use what was in my fridge.

Vegetarian Enchiladas
1/2 diced onion
2 garlic cloves diced
10oz frozen spinach
1 can corn
1 can black beans
1t cumin
corn or flour tortillas
red enchilada sauce

Directions: Saute onion, garlic, mushrooms. Add spinach, then cans of beans and corn. Roll in tortillas, spread enchilada sauce over the top and bake at 350 for 15 minutes. They were delish. Ryan and I added Monterey Jack cheese to our because we could. Mmmm. I will definitelty make these again. They were very filling, although I think it would be much better with fresh spinach and fresh corn off the cob.

1 comment:

  1. Wow, those do sound delish and pretty simple to make. The question is, do I put in the effort knowing that nobody else around here is going to eat them?