There is something about sitting myself at the table, computer, tv, music and everything off, and just eating my food. Paying attention to it and enjoying it.
My mission lately, since I have no one to entertain but myself when it comes to dinner, is to eat at the table, with a fork and knife, and make it a REAL meal. That’s the other part of being at a table, I feel like I need to eat a real meal, which is good, since cooking for one means I get lazy and eat bowls of cereal or pb & j. (hah)
It makes me wonder though, with our lives being so busy, how many of us take the time to sit at the table, with a napkin and silverware, and eat and pay attention to our food? I know I am guilty of distracted eating so many times since cell phones were invented, and have realized how much I enjoy just eating a meal, either by myself or with friends and family.
So on Friday night, because I’m so exciting and stayed in to…basically cook dinner for just myself…and made some vegan enchiladas on the fly. Here is my makeshift recipe if you’d like to try them!
- 6 Whole Wheat Tortillas
- 1 Bottle Trader Joe’s Enchilada Sauce
- 1/2C Daiya Cheddar Cheese
- 1-2T Olive Oil
- 1/2 onion, chopped
- 1 dozen spears of asparagus, halved
- 8-10 mini portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 medium yellow squash, diced
- 1 can Pinto beans, washed and drained
1. Preheat your oven to 350*F. In a large pan on low-medium heat, add the olive oil, onino and bell pepper slices. Cook until just starting to heat through. Add in the asparagus spears, mushrooms, and squash until everything is heated but not thoroughly cooked.
2. Add in pinto beans and 1/3C enchilada sauce to the vegetable mix. Heat through then remove from heat.
3 . In a 9×13 pan, sprayed with cooking spray, lay out a tortilla. Scoop desired amount into the tortilla and roll. Continue this until all the tortillas are filled or you run out of the vegetable-bean filling.
4. Top the enchiladas with just enough sauce to coat it, then spread the Daiya cheese over all of them evenly.
5. Cover the pan with foil and bake in the oven for 25-30 minutes, or until the cheese melts and tortillas start to bind together.
6. Let cool for a few minutes then serve with more sauce if desired or a tossed salad.
Enjoy! I hope your weekend is going well!