Our recent trip to Mexico inspired us, so we've been making a lot of Mexican-influenced dishes since our return. The food is fun because you only need a few key ingredients to make a variety of dishes. Since vegetables and beans feature prominently in Mexican cuisine, it is easy to create quick, healthy meals. Last night, a quick look in the fridge revealed that it was the perfect time to make enchiladas, accompanied by simple spiced rice and a "Mexican" salad.
Ingredients, enchiladas:
2 t. grapeseed oil
2 large mushrooms, diced small
1 thick slice of yellow onion, diced small (reserve half for rice)
A dash of beer (optional)
4 T. refried beans
1/2 c. grated queso anejo
4 tortillas, either soft corn or flour
A can of enchilada sauce
Mexican sour cream
Preheat oven to 450 degrees. Sautee the mushrooms, onion, and beer for a few minutes in the grapeseed oil. Put about 1T. beans, 1/4 of the mushroom/onion mixture, and a little cheese in each tortilla and wrap it tightly. Cover all four enchiladas with some sauce and the remaining cheese. Bake for about 15 minutes. Remove and top with more sauce and a dollop of cream.
While the enchiladas bake, make the rice and the salad:
Ingredients, rice:
1-1/4 cup cooked white rice
1 t. paprika
1/8 t. tumeric
Onion reserved from enchiladas
A few canned, diced tomatoes
salt/pepper to taste
Heat the oil, add the onion and sautee until translucent. Add the other ingredients and stir well.
Ingredients, salad:
Romaine lettuce, chopped thinly
Six cherry or grape tomatoes, diced
Two large red radishes, diced
Half an avocado, diced
Combine ingredients and top with your favorite salad dressing.
Ingredients, enchiladas:
2 t. grapeseed oil
2 large mushrooms, diced small
1 thick slice of yellow onion, diced small (reserve half for rice)
A dash of beer (optional)
4 T. refried beans
1/2 c. grated queso anejo
4 tortillas, either soft corn or flour
A can of enchilada sauce
Mexican sour cream
Preheat oven to 450 degrees. Sautee the mushrooms, onion, and beer for a few minutes in the grapeseed oil. Put about 1T. beans, 1/4 of the mushroom/onion mixture, and a little cheese in each tortilla and wrap it tightly. Cover all four enchiladas with some sauce and the remaining cheese. Bake for about 15 minutes. Remove and top with more sauce and a dollop of cream.
While the enchiladas bake, make the rice and the salad:
Ingredients, rice:
1-1/4 cup cooked white rice
1 t. paprika
1/8 t. tumeric
Onion reserved from enchiladas
A few canned, diced tomatoes
salt/pepper to taste
Heat the oil, add the onion and sautee until translucent. Add the other ingredients and stir well.
Ingredients, salad:
Romaine lettuce, chopped thinly
Six cherry or grape tomatoes, diced
Two large red radishes, diced
Half an avocado, diced
Combine ingredients and top with your favorite salad dressing.
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