Incidents of an aimless mind.

Tuesday, June 30, 2009

Veggie Enchiladas

Per request here is a look at how last nights dinner came to fruition.

What I had:

2 zucchini's
1 onion
4 cloves of garlic
2 pasilla peppers
2 Anaheim peppers
1 jalapeno pepper
1 can of black olives
1 can of black bean
1 jar of Pace Specialty Salsa
5 multi-grain tortillas
1.5 cup of shredded white cheddar
cilantro

Now, I'd love to pretend that I have an amazing recipe that I am famous for. Truth is I looked up a recipe. As I realized I had NONE of the ingredients the recipe called for, I took note of the general method, slammed the book shut and headed for the kitchen to do what I do best. Wing it.

What I did:

After rounding up my "what I had" items. I first halved, then sliced the zucchini's and onion, then diced the garlic and peppers. In to the pan with it all for a quick saute in olive oil...only until the onions are semi-transparent the zucchini are a bright green.
Once you hit the sweet spot, toss the veggies in a bowl so they are off the heat. Rise and drain your beans and toss them into said bowl. Roughly chop 2/3rd's of the olives and add them to the party.
It would have be fantastic if I'd had more than 5 medium sized tortilla's....but I work with what I have. To compensate I made sure to use a smaller pan and over-stuffed the poor little things. They looked beautiful!
Naturally it was at this point that I realized that I wanted to have add the cilantro into the mixture, alas it was not to be.
Recast as a garnish, I chopped the cilantro and shoved it aside, reaching for the salsa. Open and apply. I love steps that easy.
Since all Mexican food has cheese (in my world) I grabbed the last of some white cheddar, about a cup and a half, just enough to sprinkle evenly over the dish. I then sliced the remaining olives and threw them on top, you know, for aesthetics.
Into the oven at 300 degrees for 20 minutes, or until hubby showed up. I then flipped on the broiler to brown the cheese real quick.

Wallah! Dinner is served. I have to say they were amazing, however if you are sensitive to heat you may want to leave the jalapeno out. Hope you enjoy my (sorta) recipe. =)

2 thoughts:

Paula/Lulubelle June 30, 2009 at 4:49 PM  

This looks so wonderful - thankyou for posting it!!!

Paula/Lulubelle July 4, 2009 at 2:52 PM  

Ok Minnow - this will make you laugh! I used your recipe as a guide but substituted for the filling - chopped sweet potatoes, butternut squash, red onions, mild chili peppers, garlic, yellow bell pepper, and black beans - they were awesome!!! Thanks for the idea!

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