Vegetarian Enchiladas

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. 

 
The only supplies I had to buy were enchilada sauce, cilantro, avocado, and green onions. The rest I had in the pantry or leftover in the fridge just waiting for the right recipe to come along. 

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).

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