Saturday, October 30, 2010

A Hangover and Enchiladas

Today I did basically nothing all day because I was "sick".....and by "sick" I mean hungover. I think I'm officially too old to drink copious amounts of alcohol. It was rough!

The culprit for the hangover was a very fun Halloween party that we went to last night. Hubs and I dressed up as the Blues Brothers, I drank margaritas and played MANY games of cornhole and beer pong. Too many, in fact, but I was winning so I kept going to prove it wasn't a fluke!

If only having so much fun didn't result in a terrible all-day long hangover and one stint with my head over the toilet at 9 am. Yuck!

When I finally started to feel human again around 6 pm tonight and the thought of food hitting my mouth didn't make me gag, I decided to cook.
Veggie Enchiladas....aka hangover cure

And I'm so glad I did, because this is probably one of my new favorite dishes.

I spotted the recipe over on How Sweet It Is a while back and had it bookmarked since. I'm so glad she shared this because it is a great way to incorporate lots and lots of veggies in a more palatable way for those who aren't huge veggie fans (ahem husband).

Plus, it's warm and gooey and cheesy! Who doesn't love those things?!

I modified the recipe slightly so my way is listed below. My mix of veggies was pretty random, but that's the great thing about this recipe: you can modify it to include whatever veggies you have on hand!

Loaded Veggie Enchiladas
Source: Modified from How Sweet It Is

8-10 whole wheat tortillas
1 tablespoon olive oil
1 green pepper, chopped
1/2 red onion, chopped
2 medium white or red potatoes, chopped
1/2 cup butternut squash, chopped
1/2 cup broccoli florets, chopped
1 summer squash, chopped
1 cup refried black beans (half a can)
1 can red enchilada sauce
1 1/2 cups shredded Mexican blend cheese

Preheat oven to 350.

Heat a skillet on medium heat and add olive oil. Add peppers, onions, potatoes and butternut squash, sprinkle with salt and saute until soft, about 8 minutes. Add in summer squash and broccoli, sauteing for another 5 minutes. Add refried beans and half the can of enchilada sauce, mixing until combined and heating through.

To assemble enchiladas, add about 1/2 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.

Bake at 350 for 15-20 minutes.

Hangover officially cured.

But I'm still never drinking alcohol again. (yeah right)

1 comment:

  1. This actually looks like something I could make... Thanks!


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