Spinach Enchiladas

I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.

And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.

Spinach Enchiladas

Spinach Enchiladas
Continue reading “Spinach Enchiladas”

Cooking with Erica: Lentil and Veggie Nachos

These are extremely yummy and healthy for you. Way healthier than say nachos from a bar. This is based on a recipe from The Better Homes and Gardens: The New Cookbook. Unfortunately, I didn’t take pictures before they were devoured by me while I was watching House.

Lentil and Veggie Nachos

1 3/4 cups water
3/4 cup lentils, rinsed and drained
1/4 cup chopped onion
1/4 tsp salt
1/2 tsp ground cumin
tortilla chips
2 cups assorted chopped vegetables (I used tomatoes, zucchini, and carrots.)
3/4 cup (3 oz) shredded cheese (I used mozzarella.)

In a medium saucepan stir together water, lentils, onion, salt, and cumin. Bring to boil and then reduce heat. Simmer covered for 15-20 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.

Place tortilla chips on a large baking sheet. Spread lentil mixture over tortilla chips and top with veggies and cheese. Broil 3 to 4 minutes or until the cheese melts.