This week I decided to go out on a limb and attempt one vegetarian dinner (that was not pasta) and I actually killed two birds with one stone. Not only did I find an awesome recipe, but I used up mostly ingredients that I already had on hand.
I found this recipe for vegetable enchiladas from epicurious and followed the recipe pretty closely.
The only thing I omitted was the rice, and I used leftover roasted sweet potatoes from Tuesday’s dinner. Then I topped with sour cream, chipotle salsa, and some salsa verde.
B dog was there for moral support…
These babies are best prepared with a margarita (or three).