Saturday, April 25, 2015

White Bean Verde Enchiladas

Today is one of my bestie's birthday!!! Happy birthday, Caryn!  To celebrate, we are going to dinner at this fun BYOB Mexican restaurant and then were probably gonna end up doing Karaoke after! I am so excited to celebrate with her and I even made a special birthday dessert!  I can't tell you about that because it is a surprise, but here's what I had going on in the kitchen last night:
Friday night cake baking :)
Last night was pretty chill and it was amazing! I baked, had a glass of wine, and whipped this yummy concoction up for dinner!  I mashed up an avocado with a few squirts of lime juice and some salt and pepper.  Then, I cooked a couple eggs to perfection and put everything on top of some toasted whole wheat toast.  Finally, a few dashes of Frank's Hot Sauce and I was ready for one amazing meal.  It was super simple and I know everyone really into this "toasts" craze.  This is a great recipe to try! 

Avocado Toast with an Over-Easy Egg
Finally, in honor of my excursion to a BYOP Mexican place, I am sharing with you a yummy Enchilada recipe! I am a huge fan of Enchiladas. We make them all the time over here.  This recipe was really easy, totally vegetarian, and super yummy.  Since I am in the mood for some Mexican food, I figured this was the perfect thing to share! 

White Bean Verde Enchiladas

Ingredients:8 large corn or flour tortillas
1 can verde enchilada sauce
2 cans cannellini beans, drained and rinsed
1 cup of your favorite guacamole
1 red pepper, sliced
1 cup shredded, light Mexican blend cheese
1 cup non-fat, greek yogurt (I love Chobani :))
2 tsp lime juice 

1. Preheat oven to 350 and pour some verde enchilada sauce in the bottom of a 9 by 13 inch pan.
2. Dip each tortilla in the sauce so that it is mostly covered, then spread some beans, guacamole, a few pepper slices, and a sprinkle of cheese down the middle of the tortilla.  Wrap the tortilla and place seam down in the pan.  Repeat with all of your tortillas and filling ingredients.
3. Pour the rest of the verde enchilada sauce over the finished enchiladas and sprinkle with the rest of the cheese. 
4. Cover with foil and bake for 20 minutes.  Serve with a little greek yogurt and lime juice.

Enjoy :)

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