One of tonight's many goals was to use our veggies up! I had peppers, tomatoes, green squash, and patty pan squash that needed to be used soon. So I went the mexican direction and created Veggie Enchiladas.
I started by cutting up all the veggies adding onion, garlic, and black beans to the mix. Then I sauteed all the items on the stove until they had cooked down flavoring with taco seasoning, cayenne, and jalepanos. Next I filled three whole wheat tortillas, rolled them and placed them side by side in a baking dish. I topped with the remaining mixture and a little cheese. I baked at 375* for about 20 minutes until the cheese was melty.
Dinner was served up with a side of gaucamole and blue chips that Matt prepared at the last minute. I topped my serving with greek yogurt. (Don't worry it isn't sour cream!)
It was very filling and we even had enough leftovers for lunch tomorrow. I love having leftovers because it makes lunches easier.
Other kitchen duties tonight included chopping, mixing, and baking. Unfortunately I'm not ready to give you details on all that just yet, but I did do some experimenting with Vegan cake and frostings which I found pretty interesting. So far the taste is two thumbs up.
Well that's all for tonight, I must clean up my very big kitchen mess.