Veggie Enchilada Skillet

fullsizeoutput_12b8

My wrist hurts.

fullsizeoutput_12ad

From e-signing a bunch of documents in this daggum house hunt.

fullsizeoutput_12b2

Mostly my head hurts from trying to decipher the legal jargon.

fullsizeoutput_12b3

My pebble brain does not know what half of this crap means. I am probably signing away my rights and first born child. Garrett and I read through every document, look at each other and go, “Just sign it, we’re never going to understand.” This is how you make major life decisions, right? Just wing it and hope you don’t get sued? There are so many real estate acronyms that we are just ~expected~ to know. And what actually IS escrow?  Is it a place? Is it a state of mind?

fullsizeoutput_12b7

I’m just trying to spend an exorbitant amount of money in exchange for a roof over my head, is that too much to ask?

 

 

 

Time; 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, diced
  • 1 poblano pepper, seeded + chopped
  • 1 bell pepper, chopped
  • 1 zucchini, sliced thin + halved
  • 1 head of cauliflower, cut into florets
  • 1 cup of frozen corn
  • 1 can of black beans, rinsed + drained
  • 1 jar of red enchilada sauce or this homemade version
  • 8-10 corn tortillas, cut into lil strips
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Preheat oven to 450
  • In a large cast iron skillet, heat oil
  • Add onion + S+P, cook 3-4 minutes
  • Add poblano + bell pepper + zucchini + cauliflower + S+P, cook another 6-7 minutes
  • Stir in corn + black beans + cumin + chili powder + smoked paprika + S+P, cook another two minutes
  • Pour in half the enchilada sauce + stir
  • Fold in tortilla strips + stir in remaining sauce, cook for 2-3 minutes
  • Place in oven to toast up for about 5-6 minutes
  • Serve warm with cilantro + avocado
  • Mix it all up + slingshot a big heaping helping right into your pie hole

 

Adapted from here!

Mole Enchiladas

fullsizeoutput_9ac

On this week’s episodes of Real Housewives of suburban North Carolina:

fullsizeoutput_98e

Follow Rachel as she travels home to Memphis and tries to fit in at the fanciest wedding to which she will ever be invited.

fullsizeoutput_990

Like, I just did not belong rubbing elbows with Memphis’ elite.

fullsizeoutput_99a

In an attempt to blend in with the crowd, me, my mom and BFF got our hair and makeup done. My stepbrother’s husband is the most fabulous HMU artist in town and he spent literally 5 hours getting us appropriately glammed. We sat in his styling chair sipping mimosas, eating fruit, gabbing and generally just living our best lives. We legit had such a lovely time, we were late for the wedding. We raced to the venue, went through some random back door and walked in on the wedding party as they were about go down the aisle. Whoopsies. We tried to sit quietly through the ceremony but there were just so  many beautiful things to point out to each other so the likelihood our commentary is picked up on the video is high. The food was overwhelming. When they passed around vegan spring rolls I about fainted. It was really hard to stay calm when I saw the taco station and salad bar filled with topping options like quinoa and edamame. I somehow  never made it to the past bar but my skin tight dress thanked me. I tanked up so hard I looked like a busted can of biscuits the rest of the eve.

fullsizeoutput_9a2

Did I mention it was a Jewish wedding and my very Christian stepfather thought he was supposed to wear a yarmulke so grabbed one on the way in and introduced himself as a pretend Jew the entire night?

 

 

Time: 2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 6 New Mexico chiles, stems removed
  • 4 dried arbol chiles, stems removed
  • 2  white onions, diced
  • 4 cloves of garlic, minced
  • 1 roma tomato, diced
  • 2 pieces of bread, toasted + cubed
  • 1 heaping tbsp. of cocoa powder
  • Juice of 1/2 an orange
  • 1 tbsp. of oregano
  • 1 tbsp. of sugar
  • 1/4 tsp. of cinnamon
  • Tiny pinch of cloves
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Whole wheat flour tortillas
  • 1 can of black beans, rinsed + drained
  • 4 ears of corn, shucked
  • 1 jalapeno, diced
  • 1 red pepper, diced
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprila
  • Cilantro, for serving

How to:

  • Place chiles in a bowl + cover with boiling water, weigh it down + let sit for 30 minutes
  • Meanwhile, cook garlic + tomato in a dry skillet over medium heat for 5 minutes
  • Drain chiles + add to a food processor with 1/2 cup of the water they soaked in + garlic/tomato mix + 1 of the diced onions + bread + cocoa powder + orange juice + oregano + sugar + cinnamon + cloves + S+P, process until smooth, add more liquid if necessary
  • Heat 2 tbsp. of oil in a pan over medium heat, add sauce + simmer for 30 minutes
  • Preheat oven to 350 degrees
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add peppers + S+P, cook another 3 minutes,
  • Add corn + S+P, chili powder + cumin + smoked paprika, cook 3-4 minutes
  • Place tortilla on a flat surface + fill with some bean mix
  • Roll + place seam down in a greased baking dish
  • Repeat with remaining tortillas + toppings
  • Spread some mole on top
  • Bake for 30 minutes
  • Remove + spread with remaining mole sauce
  • Serve warm with cilantro
  • Since there’s some cocoa in these, wash your mole enchilada dinner down with ANOTHER mole enchilada

 

Mole adapted from here!

Sweet Potato + Black Bean Enchilada Skillet

fullsizeoutput_89b

Homeless people are going to put me in the poor house.

fullsizeoutput_87c

I simply cannot say no to them.

fullsizeoutput_893

They can smell my weakness and middle class guilt from a mile away.

fullsizeoutput_898

My local grocery store has become a hotbed for sweet homeless men – my kryptonite. The other day there was a man holding a sign that read, “Looking for work. Cold. Hungry.” And he had a sweet baby PUPPERS with him. You better believe I whipped through the nearest ATM to get that gentleman a $20. After that I was like OK, kewl, good deed, I’m done. Then this weekend, I’m leaving the grocery store and a man in camo pants and a Jesus t-shirt asks if I’ll buy him some lunch at McDonald’s. I literally didn’t have time, but I had the other $20 I had gotten out during my ATM trip for my first BFF. He was legit so touched I almost lost it. “This will last me 3-4 days!!!!” K kill me now. I’m hooked. No going back. I honestly don’t care what they do with it, buy a meal, buy a beer, I don’t give a hoot. I just don’t think Jesus would ignore them or turn away, so I can’t either!

fullsizeoutput_89f

Bet they have a picture of me posted somewhere with a fat “SUCKER” stamped across my face.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, cut into cubes
  • 1 can of black beans, rinsed + drained
  • 1 package of soyrizo
  • 4 corn tortillas, chopped
  • 2 onions, chopped
  • 4 tbsp. of garlic, minced
  • 1 green bell pepper, chopped
  • 1 can of green chiles
  • 7 dried New Mexico chiles, tops cut off
  • 2 dried arbol chiles, tops cut off + some or all seeds removed, depending on how much spice you like
  • 2 cups of vegetable broth
  • 1/4 cup of tomato paste
  • 2 tsp. of cumin
  • 2 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1 tsp. of chili powder
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • To prepare enchilada sauce, heat 1 tbsp. of olive oil in a large rimmed skillet
  • Add 1 of the chopped onions + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add chiles, cook for 3-4 minutes
  • Add broth + bring to a boil
  • Reduce heat + simmer for 15 minutes
  • Add tomato paste + 1 tsp. of cumin + 1 tsp. of chili powder + oregano + S+P, cook another 5 minutes
  • Transfer to a food processor or blender + blend until smooth
  • Meanwhile, heat remaining 1 tbsp. of olive oil a cast iron skillet over medium heat
  • Add remaining onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add sweet potatoes + remaining cumin + smoked paprika + chili powder + S+P, cook 15-17 minutes or until potatoes are tender
  • While potatoes are cooking, heat remaining olive oil in another skillet over medium heat
  • Add soyrizo, cook 5-6 minutes
  • Add black beans + green pepper, cook another 3-4 minutes
  • Once potatoes are tender, add soyrizo + bean mix + enchilada sauce + tortillas, cook another 3-4 minutes
  • Serve warm with cilantro + avocado
  • Pour into local hog trough + eat from it like the beast you really are

 

Enchilada sauce from here!