Spicy Veggie Enchiladas

I love enchiladas...one of my favorite in the Mexican cuisine family. This recipe was for a veg-friend, so instead of chicken or beef--- I filled it with beans, corn and peppers. Spicy, filling and still satisfying!

I didn't skimp on the cheese...at all.

Olive Oil
1/2 Onion, chopped
1/2 Red Pepper, chopped
1 Jalapeno, chopped
1 Can Black Beans
1 Can Corn
1 Can Kidney Beans
1 Tsp. Garlic Powder
1 Tbsp. Chili Powder
1 Tbsp. Cumin
1 Tsp. Cayenne Powder
1/2 C. Hot Salsa
Salt
Pepper
6 Flour Tortillas
1 10oz. Can Enchilada Sauce
2 Cups Mexican Blend Cheese

Preheat oven to 350. In a large pan, heat olive oil and sauté onions, red pepper and jalapeno. Cook for about 3 minutes, until soft. Add the corn, beans, salsa and spices. Stir and season with salt and pepper.

Just add tomatoes and it could be veggie chili!

In a 13x9 pan, pour 1/3 of the enchilada sauce on the bottom. Fill each tortilla with about 1/2 cup filling. Fold the burrito and place seam down. Repeat with the rest of the tortillas. Cover with the remaining sauce. Cover and bake for 30 minutes. Remove from oven and sprinkle with cheese. Bake for another 5 minutes and cheese is melted and bubbly.

A yummy meat-free dish that hits the comfort food spot! Serve with sour cream and some freshly chopped cilantro and scallions!

Enjoy,
e

Raw Asparagus Salad with Citrus-Mint Dressing

Raw asparagus? Rather have it steamed with hollandaise sauce? Me too. UNTIL I had this salad! I was even more surprised how much my husband loved it! It's easy, healthy and delicious- total triple threat.

It is all about the fresh herbs...mint added a nice surprise

Salad
1 Bundle Thin Asparagus
3/4 Cup Cherry Tomatoes, halved
Sea Salt
Pepper
1 Tbsp. Olive Oil
1/4 C. Walnuts, chopped
1" Chunk of Fresh Parmesan Cheese

Dressing
3 Tbsp. Olive Oil
Juice of 1/2 Lemon (use more if lemon isn't super juicy)
2 Tbsp. Fresh Cilantro, chopped
2 Tbsp. Fresh Mint, chopped

Wash the asparagus, trim off the rough ends, and then chop into bite sized pieces and place into a bowl. Add the tomatoes.

In a small bowl, whisk olive oil, lemon juice and fresh herbs.

In a frying pan, heat 1 tsp. of olive oil, add walnuts and brown. Approx. 3 minutes. Remove from heat and add to asparagus.

Coat asparagus with the dressing. Season with salt and pepper, and more lemon juice if desired. Top with freshly grated Parmesan cheese. Serve as a side or add avocado and grilled chicken to make it a meal!

Fresh and delicious.
-e