I used to post a lot on the blog about goals and resolutions, but I decided I’m not going to do that for 2014 because what we are striving for changes all the time… am I right? 2014 is going to be the year for new adventures! and that’s that.
I am setting an intention to cook more vegetarian meals in 2014. I recently opened up my definition of my “diet” from lots of veggies/chicken/fish with no red meat or pork to include just about everything, which means I’ve had a burger and a few slices of bacon here and there over the past couple months. I like Michael Pollan’s ethos of eat food, not too much, mostly plants. To work on the “mostly plants” part for both Brandon and myself, we’ve agreed to branch out and try to include one planned vegetarian dinner on our grocery list every week.
This last week I was planning to prep a meal that could be delivered ready to heat-and-eat for a work friend who had a baby over the holiday season (who was perfect and warm and snuggly and all of 15 days old when I got to hold her for an entire hour! BABIES!!). I decided on a dish of enchiladas – half creamy chicken and fresh cilantro, half butternut squash and black bean, all smothered in a delish homemade green enchilada sauce.
I doubled the recipe and made a second dish for Brandon and me, and I enjoyed a satisfying and comforting vegetarian meal of the butternut squash and black bean enchiladas for dinner and a hearty leftover weekend lunch.
My iPhone is my only digital camera these days and the picture quality is getting worse and worse, so I will spare you too many food photos on these weekly veggie shares. I had never eaten vegetarian enchiladas before, but the butternut squash makes a delicious alternative to carnivorous enchilada fillings like chicken or steak and the homemade enchilada sauce took the entire recipe up a notch. I highly recommend serving dish with a healthy handful of fresh cilantro for a zesty finish to the meal! The bag boy at our nearby market stuffed the corn tortilla shells in the very bottom of the bag, so the presentation of the dish was more messy-quesadilla than cookbook-perfection, but the meal was delicious all the same and made my list of ideas for future meals!
Here are the recipes I referenced to pull the meal together, with a few modifications that I’ve listed below. Let me know if you are trying to incorporate more vegetables and whole, fresh foods into your meals this year – I’d love to share ideas!
I couldn’t find Anaheim peppers so went the canned green chiles route but would LOVE to try with fresh peppers when they are in-season! This was SO SO SO much better than canned sauce I have used in the past. I’ll definitely be making this again in the future when I have the time to prep sauce at home. In a pinch, canned enchilada sauce will always work, too!
I used the above enchilada sauce instead of red enchilada sauce, subbed in small corn tortillas vs. low carb wraps, and I pre-roasted the butternut squash over the weekend vs. dicing & sautéing per the recipe. I also subbed fresh tomatoes instead of Rotel, and simply wrapped the pre-cooked squash, canned black beans and diced tomatoes in the tortillas and sprinkled with seasoning:
(This bowl is too small for this many ingredients. Do not recommend.)
I highly recommend this meal for anyone who isn’t convinced that vegetarian meals are filling and delicious!