The East Coast is supposed to get a huge snowstorm over the next few days. Can I tell you how much I hate snow? groan There's always the potential to lose power, internet, etc. I work from home so I don't get snow days unless we lose all ways of communication. double groan I'm really hoping the weather people are so wrong!
I made a batch of veggie enchiladas tonight for dinner. I didn't tell my husband until after he ate them. And professed his love of them! Score!!!
- 2 containers of mushrooms
- 1 tbsp Cajun seasoning (Click here for recipe)
- 12 oz diced peppers and onions (I cheated and bought them at the store this way)
- 1 can fat free refried beans
- 1 tbsp Worcestershire sauce
- 1 can Rotel fire roasted diced tomatoes
- 1 tbsp Frank's hot sauce
- 1/2 tsp ground cumin
- 1 cup Colby and Monterey cheese
- Flour tortillas
- I started out by sautéing the mushrooms, then added the Cajun seasoning.
- Next add the peppers and onions and let cook for a few minutes.
- Add in the can of refried beans and stir till incorporated.
- Add the Worcestershire sauce.
- Turn down to simmer.
- I didn't have any enchilada sauce so I put a can of Rotel in the food processor and added the hot sauce and cumin.
- Lay out a tortilla, use a full 1/3 scoop and lay it out in the middle. Fold over one half, tuck in the sides and roll into an enchilada. Place in a baking pan.
- Once I filled the pan, I drizzled my home made enchilada sauce over them, then sprinkled the cheese over top.
- Bake on 350 for about 20 to 25 minutes, covered and then uncovered for the last 5 minutes or so.