Happy Monday! And if you're in any snow-ridden areas, like we are, hope you're not snowed in (unless you want to be!)! Thankfully, I'll be at home all day, and all day tomorrow, safe and warm... making duck confit - definitely excited about that.
How was everyone's weekend? Ours was pretty relaxed, just went out to dinner on Friday (at a local joint, the Bard's Town, which was just so-so - slow service ruined it for me, but Andy didn't seem to be phased by that!). Saturday we went out for some celebratory drinks with our friend's Ike and Becca (who just got engaged so congrats to them!). And Sunday was just spent grocery shopping, baking cookies, and watching football (Go Eagles!).
And last week, I experimented with a few vegetarian dishes for dinner, which mostly went over well with Andy. (Trust me, he wasn't excited at first, but after putting the plates in front of him, he gladly dug in!). By far, these enchiladas were the fave, so I thought I'd share them with you all!
Ingredients:
Adapted from Closet Cooking's recipe
2 tablespoons olive oil
1 onion, sliced thinly
8 oz. portobello mushrooms, sliced
1 lb. yellow squash, chopped
2 garlic cloves, chopped
3 thai chiles, chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 cup salsa verde
5-6 small corn tortillas
1/2 cup shredded pepperjack cheese
1/2 cup shredded cheddar cheese
Preheat oven to 350 F.
Heat the olive oil in a large skillet under medium high heat.
Add the onions and cook until soft and translucent, about 5 minutes or so. Then add the mushrooms and cook for about 10-15 minutes, or until they've softened, as well.
Add the yellow squash and cook until just tendder, about 4-5 minutes. Then stir in the garlic, peppers, cumin, and oregano. Cook for about a minute.
Remove from heat and mix in 1/2 cup of the salsa verde.
Spread 1/4 cup of the salsa verde over the bottom of a ceramic baking dish.
Carefully fill the corn tortillas with filling (I didn't do a good job of this, my tortillas kept breaking, but the cheese does a good job of covering up those imperfections!), and roll them up and place them in the baking dish with the seam on the bottom.
Pour the remaining 1/4 cup of salsa verde over the tortillas and sprinkle on the cheese.
Bake for about 20-25 minutes, or until the cheese and edges of the tortillas have started to brown.
Plate the enchiladas and dig in!
This dish packed some heat and definitely gave me the comfort that a good old meat enchilada would have! It was like I didn't even miss the meat! And Andy was fully impressed with the dish too! My little carnivore ate a vegetarian dish! Woohoo! Enjoy guys!
