What's For Dinner Tonight? Not-So-Vegan-Enchiladas

In an effort to blog more often, I'm experimenting with updating more frequently but not posting full recipes as often.  Most of the blogs that I read focus more on day-to-day healthy lifestyles, featuring recipes when they are worth documenting and/or original.  But when I'm looking for inspiration or something creative to make, I still turn to the photo journal cookbook format blogs.  Let me know what you prefer!


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!

Now we are chilling on the couch, watching the Braves, and I'm thinking about dark chocolate.  Per usual!  


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!