So first off, Chandelle , we LOVE you. We made her Salsa Verde Enchiladas for dinner last night, and this was the best thing we've made since I created the Fiesta Burrito - both Brett and I agreed. These enchiladas were absolutely fantastic. Her recipe originally called for seitan, but she, knowing that not everyone is very fond of seitan (like me), kindly offered up a bean suggestion as an alternative. I took her advice and used a combination of kidney and black beans, and halved the recipe since there are only the two of us. I may have also added an extra jalapeno and a habanera pepper to my salsa verde. :-)
My apartment smelled like a Mexican restaurant - truly authentic. When I smelled it, I knew it was going to be good. Brett and I stuffed ourselves with these, both wishing that we had more room in our bellies and more food because that's just how good these enchiladas were. We will be having these again very soon, I almost want to have them again tonight but I don't have all the stuff I would need.
Oh! And as if I haven't waxed on about these amazing and beautiful enchiladas enough (I get really weird about good Mexican food), both Brett and I agreed, this would be something you could serve omni's, as is, and they would probably like them a lot. Go a little further and serve these with some guacamole, shredded lettuce, diced tomatoes, vegan refried beans and rice, and your guests will think they've died and gone to a Mexican restaurant. You'll certainly score some points for authenticity and creativity.
Aren't they gorgeous?
ThanksChandelle , this is going to be something we will enjoy often!
Well, it's Spring Break at the university I work at, so I took today and tomorrow off to give myself a nice long weekend. I'm off to enjoy the weather and maybe try to come up with some good tasting Mexican food of my own!