Dinner Plate #60

 

To finish off my corn tortillas, I had yet more Mexican rice with veggies and buffalo chickpea enchiladas (recipe from Plantifully Based). I drizzled some extra creamy buffalo sauce and homemade vegan ranch over them and sprinkled on some scallions.

This was delicious--not really Mexican, but still the enchiladas went well with the rice, since the rice is pretty mildly flavored. I had a bit of a struggle rolling the chickpeas and potatoes into the tortillas, though, and I think the original recipe was assuming I'd use flour tortillas. I would probably either use flour tortillas and make smothered burritos or mash the potatoes and chickpeas up a bit next time, but it doesn't matter much. When something is delicious, I mind a lot less when it fights me getting into the oven. In any case, because I did use the corn tortillas, my version is gluten free.

I'm eating a lot of spicy food lately. They say that's a stress reliver, and maybe that's why. The world is falling apart around us and it's hard to say what's likely to happen next. So coping mechanisms seem to include peppery food--well, there are worse things!

The ranch goes perfectly with the buffalo sauce here. There is really nothing I would change here.

As my using-stuff-up commitment is ongoing, I have been having a lot of enchiladas in a row, and I hope that's not bothersome to readers. I'm excited to see what comes next, while feeling mildly sad  not to have more enchiladas. I do get fixated on things sometimes, I guess. What are your favorite enchiladas? I want to be ready when the mood to buy corn tortillas strikes again!