Took a month off.
But I guess that’s what happens when you set big goals for yourself. When I decided to cook from a different country every month for a year, it felt impossible.
No way could I learn all those dishes. No way could I cook that often. No way I could set a goal and not meet it!
This is a reminder to myself that if we don’t set big goals we will only ever achieve what we believe is possible and nothing more.
Instead of calling myself a failure (ok I did this for like a minute) I decided to chill TF out and hang out with my new baby puppy, eat fresh foods from the market and just enjoy summer. Just enjoy it!
This little break has me back with new excitement and energy for cooking like you wouldn’t believe.
And thank god it’s MEXICO month because I love Mexican food.
We’re starting simple with Farmer’s Market Enchiladas. I’ve made enchiladas before and I used the sauce from this recipe.
Farmer’s Market Enchiladas are more of an idea than a specific recipe. I used things I found at my market and threw them into enchiladas. I suggest you do the same, even if your ingredients list looks a little different than mine.
Use what’s in season. For me in Colorado, that means zucchini, corn, and fresh tomatoes.
Enchiladas are a great weeknight meal because:
There you have it. I’m back, I know you missed me, so let’s eat some Mexican food this month.
Farmer’s Market Enchiladas
(start making 60 minutes before you want Farmer’s Market Enchiladas)
Start by preheating your oven to 375F.
Heat 1 Tbsp of olive oil in a large pan over medium-high heat. Add onions and mix often so they don’t burn. After 5 minutes, add zucchini. After another 5 minutes, add corn kernels. After another 5 minutes, add spinach. Once wilted reserve cooked veggies in a large bowl.
Heat 1 Tbsp of olive oil in the same pan over medium-high heat, and add chopped mushrooms. DON’T TOUCH THEM for 2 minutes. Let them brown. If they are sticking to the pan, add a Tbsp of water to release. Add them to the reserved bowl of veggies.
Mix 1 cup of enchilada sauce into the veggies.
Take a 13×9 inch pan and create a thin layer of enchilada sauce on the bottom. Take a tortilla, sprinkle on a handful of cheese, and fill with the veggies. Roll up and place in the pan. Repeat until you can’t fit anymore in the pan.
Top the enchiladas with the remaining enchilada sauce. Cook in the oven for 30 minutes.
Sprinkle on cilantro, white onion, fresh tomatoes, and queso fresco.
Danielle
