Nothing beats a classic Mexican meal for a snack Saturday.
Veggie enchiladas
Salsa verde
Tomatillos blanched for 3 mins
Onion
Garlic
Cilantro
Jalapeño
Salt
Blend in blender
Filling
Quinoa
Blackbeans
Shredded cheese
Sautéed mushrooms and poblanos
1/2 cup of salsa
Mix together into a bowl and season w salt and pepper
Take the corn tortillas and wrap in a damp paper towel and microwave for about 30 seconds. Then fill each enchilada and line em up, seam side down in the baking dish. Fill the dish, pour the rest of the salsa over and top w shredded cheese.
Bake at 350 for about 40 mins.
Toppings
Diced Avocado
Cilantro
Pickles onions and jalapeños
For the pickles. Heat 2 parts white vinegar and 1 part water and add a dash of sugar. Remove from heat and add the thinly sliced onion and jalapeño
