You Guys. I really love cooking for my family and I really struggle to want to do that after a full day. Weeknight Dinners are one of the most important moments to connect in a busy week, and for my family right now they are the hardest time to connect too. It's not just that my kids are tapped, its me too! I jut want to lie down and watch TV alone haaha. Just me? No? Oh ok -phew.
*Here I am cooking, with an avocado mask on my face...gotta multitask soometimes.
I'm learning that finding an uncomplicated recipe I can follow easily, and sort of chit -chat with the fam as I go is key. Also a recipe that utilises the odds and ends I may have in my fridge it very important to me. With rising food prices, I'm looking for affordable recipes that can be flexible with whatever ingredients I may have on hand.
Now, you can add in meat to this recipe. I was feeling frugal the day I made this so used peppers, zuchinni and black beans. You do you.
The star of these Enchiladas is the Drizzle Sauce at the end. It utilises Cilantro, and you can use the stalks here, perfect for the last bit of herbs that are waiting to be thrown out. Here in Hawaii, Mango season goes hard and we had such a wonderful abundance of Mangos from our neighbours trees. When its not Mango season, you can use frozen Mango, or just a drizzle of honey for sweetness.
Also, I know dipping your tortillas in sauce is the thing to do... but I don't have time for that. And I don't care enough to make other dish dirty, so there. I think this recipe is perfection as is, so why not double it and freeze one for your next busy day?!
Love you guys, thanks for making my recipes.
Enchilada Ingredients:
3 Tbsp Olive Oil
1 Red Onion, diced
2 Garlic cloves, crushed
2 Bell Peppers, diced
1 Zuchinni, diced
1cup Corn (or slice off the kernals from two ears of fresh corn)
1can Black Beans, drained
3 Tbsp Taco Seasoning
2 cups Cotija Cheese
1 cup Shredded Mexican Cheese
1 can of you favorite Enchilada Sauce
10-12 Tortillas
Mango Cilantro Drizzle Sauce (recipe below)
Cilantro
Scallions
Sliced Mango (when in season)
Method:
Sautee the Onions and Peppers in a skillet until just soft. Add in the Zuchinni and Corn, cook until also soft and maybe a little bit golden brown. Finally add in the Beans and Taco Seasoning, mix to combine.
Spray a Casserole Dish with oil.
Working one at a time, fill each Tortilla with a scoop of the veggie mix, and a sprinkle of the Cotija Cheese. Roll the Tortilla up and place in the casserole dish. Repeat until you're out of ingredients.
Pour the Enchilda Sauce over and Sprinkle with the Shredded Mexican Cheese.
Bake uncovered at 375 for 20- 30 mins or until its bubbling and golden brown.
Serve with chopped Cilantro, Scallions, Sliced Mango (if you have) and the Mango Cilantro Drizzle Sauce.
To Make the Mango Drizzle Sauce:
Ingredients:
3/4 Cup Greek Yogurt
1/2 Fresh Mango or 3 Tbsp Honey
1 handful fresh Cilantro
Juice and Zest of 1 Lime
3 Tbsp Olive Oil
Sea Salt to taste
Blend together in your got to Blender and drizzle over the cooked Enchiladas!
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