This one will be short and sweet! Unlike my adventure, which involved making something savory… #BadJokeDadJoke

Having been in the midst of my birthday and subsequent adventures, I haven’t made time to go to the store this week. So I used what I had to make some black bean and veggie enchiladas!

Now, I’m a vegetarian but admittedly a super lazy one. I do it more for health and taste reasons (never was a fan of chomping meat off of the bones of animals) than ethical ones, though I love how that and reducing my carbon footprint are by-products. So most of what I make will not include meat, which can be an adventure in itself…

Anyway, I heated the tortillas and filled them with chopped red, green, and yellow peppers; green onions; black beans; corn; and Mexican blend cheese that I had in the fridge. I also threw some enchilada sauce and Monterey Jack cheese on top because why not?
It turned out pretty well, though the flavors were a little off – I couldn’t tell if it needed seasoning or just fewer/less flavorful ingredients. Also the tortillas stuck to the bottom of the pan, which my aforementioned sous-chef informed me was because I was supposed to put sauce in the bottom too. Eh, next time?