When a craving strikes, I turn to my notebooks and cookbooks for inspiration. I love the recipe I have for shredded beef enchiladas, but alas - did not have the three hours for braising and shredding a chuck roast today; besides that, chuck roast to me seems so 'wintery', and I'm DONE with winter food. Nothing else was jumping out so I did a search on good old Epicurious, and Garden Vegetable Enchiladas it was. It seemed like it would be 'healthy' enough -- a mixture of zucchini, yellow squash, onions and chilies rolled in flour tortillas and topped with a cheesy white sauce (okay, I know that cheesy white sauces are NOT healthy).
Paired with the enchiladas was one of my favorite Mexican sides: Rick Bayless' Quick Cowboy Beans. I just love those beans; I know I made them about ten times last summer when we had friends out to the lake. They pair great with all things Mexican, from fish tacos to fajitas on the grill. I thought they were nice with the enchiladas tonight.
Unfortunately, I did not end up hitting it out of the park with this dinner. My oldest wouldn't touch them with a ten foot pole and had a sandwich instead. My middle opted for the leftover Creamy Cavatapi from two nights ago. My youngest was the only one who enjoyed the meal -- my husband (who normally can be counted on to enjoy EVERYTHING) didn't even rave, although as he said, he's just not that big of an enchilada fan to begin with. I liked them though, which is good, since I spent the better part of the afternoon in a corner of my kitchen!
GARDEN VEGETABLE ENCHILADASThe recipe for the Garden Vegetable Enchiladas can be found here: http://www.epicurious.com/recipes/food/views/5672/5672
QUICK COWBOY BEANS
Quick Cowboy Beans
Source: Rick Bayless
4 slices thick cut bacon, cut into small pieces
3 cloves garlic, minced or put through a garlic press
1 -15 oz. can diced tomatoes (preferably fire-roasted)
2 - 15 oz. cans pinto beans
1 - 4 oz. can chopped chiles
1/4 c. chopped cilantro
Cook the bacon in a large kettle over medium heat until crisp. Add the garlic; saute for 30 seconds. Add half the can of diced tomatoes (including the liquid). Cook and stir for 3-4 minutes. Add the beans with their liquid and the chiles, bring to a simmer over medium heat. Reduce heat to medium low and simmer for 15-20 minutes. Add the cilantro. (I like to mash up the beans with either a potato masher or a pastry blender, just to make them a little creamier. I also sprinkle mine with a little feta just to make them look pretty!)