Kitchen Sink Enchiladas

KITCHEN SINK ENCHILADAS



If I'd known how good these were going to taste, I'd have made them prettier. Thrown some avocado slices on top, and some red onion. Or sliced black olives.
It was a " use what's in the refrigerator" meal, and we had a lot of vegetables in the refrigerator. So I sautéed  some mushrooms, onion, garlic, cauliflower, broccoli, and Asian eggplant. I happened to have some leftover green enchilada sauce. I'd made the sauce a few days earlier, but if you're less ambitious, the canned green enchilada sauces taste pretty good also.
     I also had some leftover cooked kasha, roasted buckwheat groats. And threw in some chopped hazelnuts, which were hiding in the back of the refrigerator, but till tasted good.  And Ballyshannon, an Irish cheddar from Kerrygold, which was both inside the enchiladas and also on top of the outside. It was vegetarian and delicious. Definitely not low fat. I found a bottle of  coconut aminos, a soy sauce like product( but less salty), and dumped that into the veggie-kasha mixture before I rolled them up.
Sometimes, one throws together meals that are just plain bad. The avocado Mac and Cheese didn't work. 
But these Kitchen Sink enchiladas were just fabulous, I tell you. 
Could I replicate it? I don't know, but I'm going to try.

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