Happy happy Saturday! It has been a cold and wet day here in North Georgia/Southeast Tennessee. Today started with a Pure Barre class and then I hit up the mall for some serious Easter dress shopping. I went last weekend but could not find anything I felt worthy of my precious bills. Today, I had no choice. Since Easter is next weekend, I had to decide on one. I ended up finding one that was -okay- at Belk. Hopefully I will still like it by the time I have to wear it next Sunday. Now I really need some help accessorizing. Here is a pic of the dress. Because of the lace I am not sure if the modern chunky jewelry is quite the right compliment for the dress. I am thinking more simple and classic like a gold necklace and bracelet? Also, shoes. I have a pair of Lucky Brand heels that I love and was planning to wear with whatever dress I found, but now I am thinking they are too casual. You would think at age 22 I could dress myself right?! Nope.
I can kinda cook though-so let's talk food. Even better, how about Mexican food! I have had quite the craving for Mexican food lately so these enchiladas really hit the spot! And I still have a couple of days worth of leftovers: cha-ching!
I made meatless enchiladas and used black beans as a protein, but you could certainly use/add chicken, beef, steak, pork, or whatever else suits your fancy.
To make each enchilada, I coated one whole wheat tortilla shell with enchilada sauce. I added heaping spoonfuls of corn and black beans to each.
Then I added a generous portion of mozzarella cheese to the mix-never can have enough cheese right?!
Roll up the tortilla shell and place it in a greased baking dish. Continue until you have made your desired amount of enchiladas. Since I made these all for me, myself, and I, I only made 5. Then you simply pour the remaining enchilada sauce all over the roll-ups and then top them with the remaining cheese.
Bake in a 350 degree oven for about 20 minutes or until the sauce is very bubbly and the cheese is melted and browning. Let cool slightly, then serve 'em up! I ate my enchiladas with a side of steamed broccoli that I cooked in the microwave.
Enjoy these last few hours of you Saturday and have a restful Sunday!