For dinner tonight, I made something I haven’t made in a long time Chili-Cheese Black Bean Enchiladas
I followed the recipe pretty closely except that I didn’t have a full bag of Morningstar Farms soy crumbles and I used an entire cup of salsa instead of 3/4 of a cup.
The entire mix makes more filling then I could use so Matt and I snacked on the extra while the enchiladas were in the oven. It is so tasty!
This is a great enchilada recipe – missing all the grease that is typically found in enchiladas, this recipe is not lacking in flavor. Plus, it made enough for two meals…! Leftovers later in the week.
With the enchiladas, Matt and I split some carrots (from the farmers market and also what I used to make my Fat Free Vegan Carrot Cake Cupcakes) and a mango
For dessert, I had a cupcake!
Can’t believe it is back to work tomorrow…! Vacation is sadly over.
