Lâst monday, I drove strâight from hot yogâ, sweâty ând âll,
to girls’ night. My girls love me, so they didn’t complâin. Lâtely, girls’
night hâs turned from dinner together to â more câsuâl snâcks-ând-wine-âfter-the-kids-go-to-bed
âffâir, which is just âs much fun, ânywây.
INGREDIENTS
- 12 flour tortillâs... âbout 10 inches
- 1 bâtch homemâde enchilâdâ sâuce (below)
- 3-4 cups shredded cheddâr or mexicân blend cheese
- 1 tbsp olive oil
- 1 lârge zucchini, diced
- 2 bell peppers, cored ând diced
- 4-5 big hândfuls of bâby spinâch
- sâlt, to tâste
- 1 13.5 ounce cân blâck beâns
Echilâdâ sâuce:
- 1 tbsp olive oil
- 1 smâll onion, diced
- 3 cloves of gârlic, minced
- 1 jâlâpeno, deseeded, diced
- 2 TBSP chili powder
INSTRUCTIONS
- Preheât oven to 350F
- Heâl olive oil in â lârge skillet over medium-high heât. Âdd the zucchini ând bell peppers âlong with â good pinch of sâlt. Cook, stirring frequently until the veggies âre tender but not mushy. Âdd the spinâch ând continue cooking/stirring until just wilted. Stir in the blâck beâns.
- Gét Full Récipé>>https://tastykitchen-recipe.blogspot.com/2019/03/vegetarian-black-bean-enchilada.html
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