You are currently browsing the category archive for the ‘vegetarian’ category.

The most common question I’m asked as a vegetarian is, of course, “Why don’t you eat meat?” To which I’m always tempted to answer, “Why do you eat meat?”

It’s like asking someone why they use Pantene Pro-V, or why they like cheddar over Swiss. It’s a personal preference.

My second favorite question is, “Where do you get your protein!?” Do people really care about my health, or is that insult-laced concern? I think we know the answer to that. The next time I see someone turn their nose up at spinach I might ask, “Where do you get your fiber!?” You get the idea. So, for all those concerned about my protein intake, here’s one of my easy go-to recipes that’s packed with it! The best part… you won’t even miss the meat!

Black Bean & Corn Enchiladas
2 cans black beans
1 can vegetarian refried beans
1 can corn
1 can Rotel tomatoes and chili’s (or 1C salsa)
1 large can enchilada sauce
8 large flour tortillas
taco seasoning packet mix
8oz shredded quesadilla cheese
8oz Monterey jack cheese
serve with salsa/sour cream/guacamole if desired

Preheat oven to 400 degrees.

Drain and rinse black beans and add to skillet over medium heat. Add can of Rotel, corn, and taco seasoning mix. Simmer together for about 15 minutes.

Spread a little of the enchilada sauce in the bottom of a 9×13 inch pan so the enchiladas won’t stick.

Spread refried beans inside the tortilla, and divide the bean/corn filling along with the quesadilla cheese, between the enchiladas.

Roll them up and place them seam-side down in the pan. Cover with remaining enchilada sauce and 8oz of Monterey jack cheese.

Bake 30 mins or until top is bubbly and enjoy!