How’d your Monday go? Me? I can’t really complain! The day went by quickly, and my only regret is that I didn’t make it outside for a nice walk during lunch time. But if that’s my only regret, I’d say I’m doing fine.
You know, one of the good things about having a blog is that I have a place where I can easily access recipes I know I like, at any given time. Last week, as I was scrolling through some past dinners, I came across my recipe for Vegetarian Enchiladas.
I remember making these after Ben and I returned from an unseasonably warm, late-winter walk a couple months ago. We were in high spirits and didn’t want to spend a ton of time in the kitchen preparing dinner after we got back. Luckily, these enchiladas came together in no time, yet were insanely tasty.
It was a no brainer to make again tonight – a busy weeknight – when I don’t have all the time in the world, but still want something special. You know?!
30 minutes, from start to finish, was all it took to whip up these healthy, creamy, cheesy, vegetarian enchiladas – that meat eaters enjoy as well!
See? That’s my main man Ben attacking said enchiladas with a fierceness!
Munch, munch, munch…
I…did the same. Proud member of the clean your plate club, right here, folks!
Give these enchiladas a try – you’ll love ‘em!
I’m off to go run…I know. Here’s hoping the enchiladas stay down. (TMI?!)
Have a good night everyone!
Did you have to clean your plate when you were young?
YES! I specifically remember sitting for hours on end chewing on pork chops. BLECH! (love you Mom!)