It’s been a while.
And this is not because I didn’t set out time throughout the weekend and week to cook/blog. You know how much it sucks to be super excited about a recipe and then it not turn out well? A “fail recipe” as most people call it?
Well guess how many I have had in a row?
Before I got this new job, I would just pick something else to make and go to the grocery store to get the ingredients, but I just didn’t have time on top of everything else.
Seriously…three fail recipes in a row. Cray cray.
I was praying these enchiladas would turn out as delicious as I imagined them in my mind.
Aaaand they did. Thank goodness.
My pride couldn’t handle another fail recipe. I think Seth was getting a little exasperated because he thought all three recipes were good enough to put on the blog, but I am extra critical of my food because I don’t want someone out there to make my recipe for their family and it just be mediocre. You know what I mean, fellow bloggers?? I won’t post something on here unless I L-O-V-E it. So he will be happy to hear this one became an actual post :).
Seriously, these enchiladas made the cut by a long shot. They are so flavorful and delicious. If I’ve said it once I’ve said it a million times, my favorite thing ever is when healthy food tastes like unhealthy food, and these enchiladas…oh yes. They taste like creamy, cheesy, decadent goodness.
BUT despite their gooey, saucy, flavorful deliciousness, this dinner is less than 250 calories per serving! Woop woop!
I actually made a double batch of the filling and froze it for later…ohhhhh yeaaahhhh.
I love vegetarian meals for two reasons:
1. They make my grocery bill waaaaaay lower. Way lower.
2. They knock your calorie count down by a pretty hefty amount, which is always so satisfying.
(I just thought of a third reason)
3. I always feel accomplished when I create a vegetarian recipe that is complex and delicious enough that I don’t miss the meat. And that is more challenging for me that it used to be now that I am married to a dude who can (and would love to) eat an 80 pound steak for every meal. So if he doesn’t miss the meat, I feel like it was a very successful vegetarian meal.
I used fresh corn for this recipe, because…well…it’s summer and I am obsessed with it. You caaaaaan use frozen but I would highly recommend using fresh. Especially if you make this in the summa’ time.
Oh! Guess what?
We got a kitty.
We weren’t going to get any more animals until Seth got back from his deployment because I was planning to travel a lot.
New job = no traveling = kitty!
We would have gotten another puppy, but I am about to start this job full time on Thursday. So…potty training…ain’t nobody got time for that.
And now Boone has a friend! Well…they are trying to be friends. It’s a process. But this happened today, so we are moving forward:
I don’t know how sensitive kitties’ tummies are, so Boone might have to stay our only animal taste tester for now. We shall see.
You must make them!!!
Have a wonderful week, you wonderful people!
- 2 ears of corn, husked
- ¼ cup reduced fat cream cheese
- ¼ cup Greek yogurt
- ¼ cup shredded Mexican cheese blend (plus about ½ cup extra for the top)
- 1 15 oz can black beans, drained
- ¼ cup salsa
- ¼ cup cilantro, chopped
- 5 scallions, thinly sliced
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 8 flour tortillas
- 1 10 oz can red enchilada sauce
- Preheat your oven to 375 degrees
- Bring a large pot of water to a simmer/boil
- In a bowl, mix together the cream cheese, Greek yogurt, Mexican cheese, black beans, salsa, cilantro, scallions, chili powder, and cumin
- When the water is simmering/boiling, add the husked ears of corn and let them cook for a few minutes (between 2-4), until the kernels are tender
- Remove the corn from the water and slice off the kernels
- Add the corn to the bowl with everything else and stir until evenly combined
- Season to taste with salt
- Lay out 8 flour tortillas, and spoon an even amount of filling into each one (it should be a little less than ⅓ cup per tortilla)
- Roll up the enchiladas, and add them to a 9x11 or 9x13 baking dish
- Pour the enchilada sauce evenly over the enchiladas, and top with extra cheese (the nutrition info accounts for about ½ cup, but you can add as much or as little as you prefer)
- Pop the enchiladas in the oven and let them bake for 20 minutes, turn your oven to broil, and let them broil for another 5 minutes or until the cheese has browned a little
- Garnish with a drizzle of Greek yogurt, some extra cilantro, and some extra green onions
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more Enchilada goodness? Check these out: