Dinner Plate #56

 

Some of my favorite things: refried black beans, avocado, cherry tomatoes, Mexican rice with veggies (this recipe is particularly veggie heavy!) and spinach mushroom enchiladas (inspired by but a bit different from a recipe from the same blogger as the rice, Oh My Veggies).

Rather than flour tortillas, I used corn in the enchiladas. They seem more appropriate, somehow, for enchiladas. They're also how this is gluten free. I also used non-dairy cheese and blended some non-dairy sour cream into the salsa verde to give it a bit more richness as an enchilada sauce. Though if I made these again I'd add more spinach--it simply wasn't enough spinach!--these were absolutely delicious. I am excited, too, about knowing that I'll be having enchiladas a few more times, since I have to use up those corn tortillas now that I bought them. (Use-it-up habits are sometimes beneficial!)

I don't think this is my absolute favorite way to have Mexican rice, but adding peas and corn did boost the protein a bit more than a typical Mexican rice. Even though I cut the recipe in half, I ended up with a huge batch, too--likely because of all those vegetables!

The beans are from Wegmans, my now-default refried beans. I added more onion than I usually do and it was quite good! After everything that happened last month, I'm in heavy veggie mode--add veggies everywhere in hopes that it helps matters--so onions in the beans it is.

The avocado was absolutely gorgeous. Sometimes you get a perfect one, and that's what happened here. The tomatoes were a last-minute thought, but when in veggie mode, one goes with any whim to add veggies that crops up.

We'll see if it works for me.