Keeping It Real

Normally I only show you what special things I bake up. But I have decided to start keeping it real. I don’t always have time to bake now because of C. But I always have time to make dinner during the week. Ok most days I do sometimes P has to do the cooking. So expect more of this and more of me keeping in real.

Like how I live on fewer hours of sleep than I ever remember.

How laundry in my house now accumulates over night to gigantic proportions.

How this blog and baking used to really important, now watching C learn to clap is the most important part of my day.

FYI she just learned last night I about died from cuteness.

 
Vegetarian Enchiladas
1 onion - quartered and sliced
1 green pepper  - medium dice
4 portobello mushrooms - medium dice
1 cup of frozen corn, thawed and drained
1 can of tomato sauce
1 16 oz container of salsa - as hot as you like it
1 cup of shredded quesadilla cheese, you can substitute cheddar
1 1/2 cans of black beans, rinsed and drained
1/2 bag of frozen spinach, thawed and drained
5 large tortillas
Salt and Pepper to taste

Preheat oven to 400 degrees. In a large skillet put about a tablespoon of oil and cook the onions and peppers until the onions are translucent and the peppers are still just starting to get tender. Then set them aside in a large bowl. Add another tablespoon of oil and cook the mushrooms completely and add into the bowl along with the corn, black beans, and spinach. Season with salt and pepper. Add in 1/2 of the tomato sauce and 1/2 of the salsa into the mix and stir to combine. In a 9x13 pan mix half of the remaining tomato sauce and salsa on the bottom of the dish. Add 1/2 to 2/3 of a cup of the vegetable mixture into each tortilla and roll them up seam side down into the pan. Top with the remaining tomato sauce and salsa and sprinkle with the cheese. Bake for 20 - 25 minutes.
I use this recipe to use up left over vegetables I already have so feel free to change the vegetables up as you see fit.