Welcome to Run Eat Repeat. I am Monica and I am using running and healthy eating to lose weight and stop dieting! Subscribe to my RSS feed or Email Me for healthy tips.
Mexican Meatless Monday–Easy Enchiladas
by runeatrepeat on June 27, 2011
Mexican Meatless Monday is back! I’ve been neglecting it because now that I live in Orange County I’m trying to keep my Mexican-ness on the down low. (source)
Remember when I dyed my hair blonde? Talk about a FAIL Someone should have told me looking albino isn’t my thing…
Not really. California is basically Mexico and I’m loud and proud about it. You should have seen me requesting Volver from the Mariachis yesterday…
Tonight I made super easy enchiladas stuffed with onions, beans, mushrooms and cheese.
The key to making a vegetarian dish “meaty” without adding fake meat is mushrooms. They have such a good bite!
Step 1: Cook onions, mushrooms, garlic (optional) through. Add can of refried beans, season to taste.
Step 2: Set up your enchilada rolling station.
Don’t use the tortilla with a hole…
Step 3: Spread 1/6 of filling onto tortilla.
Recognize that there’s blood on your tortilla. Inspect.
F. You are bleeding. Way to go genius.
Get band aide. Finish rolling enchiladas.
(I slammed my finger earlier and when I hit it again while cooking thought it was just hurting because of that. Don’t worry the bloody enchilada was already mine because I use different tortillas for Ben and myself.)
Step 4: Top with Trader Joe’s green salsa.
Step 4 1/2: Drink the rest of it.
Step 5: Top with cheese and bake until melted/heated through.