On to the food.
Tonight's dinner was a big success and something I'll definitely be making again. A while back, I bought Eat, Drink, and Be Vegan after reading about it on lots of my favorite blogs. This weekend when John and I were driving home from a family vacation in North Carolina I read through the cookbook and flagged a TON of recipes to try!
Now, it's obvious I'm not vegan, but I do have a huge interest in healthy foods in general and completely admire those who have the discipline to practice a vegan lifestyle. I, for one, could not give up cheese. It's as simple as that. So when I came across a recipe for avocado and pinto bean enchiladas, my first thought was, "can I add cheese?" Why not?
So I did, and they were awesome. Even John loved them. He said they were the best thing I'd made in a long time! I used organic corn tortillas from Trader Joes, and the filling consists of mashed avocados and a saute of onion, cashews, pinto beans, and various spices like cumin, chili powder, salt, pepper, and allspice. I also made some Spanish rice to go on the side, which was super easy and consisted of 1c brown rice, 2c chicken broth, 1/2c tomato sauce, cumin, and garlic salt. Easy peasy.
|Waiting to be devoured!|
Let me know if you want the recipe and I'll be glad to post it. Otherwise, I'll try out this format for a while, and intermittently post "cookbook style" posts when I feel like it!