Hope you all have had a great day! This morning I drug Chef to Body Pump for his first time. He is a lover of weight lifting, but this took him a bit out of his element. I was very proud to be standing next to him…and so were all of the other women in the room (wink, wink). Didn’t really think about him being possibly the only man in the room. Way to go Chef!
On the menu for dinner? Vegetarian Enchiladas.
We decided to get adventurous and make home-made refried beans. Impressed? So easy!
Rinse package of Pinto Beans and pour into a pot with water. Add salt and pepper for a little flavor. Bring water to boil and cook for about 25-30 minutes.
Once they are soft, drain the water and set aside in a mixing bowl. With a potato masher, mash the beans until soft.
In a original pot, add a white chopped onion and saute until soft. You can add oil of your choice: vegetable or coconut. Return the mashed pinto beans to the pot and mix with onions. Add shredded cheese (desired amount) and stir until hot and melted.
Time to pick your tortillas. I highly recommend the Whole Wheat tortillas, but another package was accidentally picked up (cough, cough). Add bean mixture and a small handful of cheese.
Roll the tortilla and place face down in a baking sheet. Add enchilada sauce (we bought a can) and pour over the tortillas. Bake on 400 for 20 minutes.
Need something green? Try this Guacamole Salad. Ingredients: mashed avocado, salt and pepper, chilli powder and lemon juice–mix well!
To make kid friendly: Make cheese enchilada and a regular side salad. FYI: my kids ate 1/2 small bean enchilada and 1/2 cheese enchilada. They liked both!