I was looking for an easy, meatless dinner to make on Ash Wednesday and this recipe looked perfect. A satisfying, filling enchilada filled with flavorful vegetables, black beans, and cheese. And don't be put off by the make-your-own enchilada sauce - it takes almost no time at all and you can taste the difference from the store-bought stuff (although if you are in a tiome crunch that would be fine as well). The original recipe from Dinners for a Year and Beyond includes "summer" in the title, as in summer vegetables, but I found all of these no problem at the supermarket. I also halved this with no problem since I wasn't going to freeze any. Enjoy!
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1 comment:
This is my kind of enchilada!!! Looks delicious!
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