love light loss and pinterest

A journey into my messy life, mind, and kitchen.

Misleading Title

Has anyone ever felt like some titles are misleading? Like, how many of you wanted the musical Gypsy to actually be about gypsies? Or thought Meryl Streep was going to make one bad-ass woman superhero in Iron Lady (instead of the terrifying Thatcher)? Both great works of art…but with somewhat misleading titles. That is how I felt about this first pin.

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I chose this recipe as my first because I was in desperate need of a win.  I am fully prepared to crash and burn (probably quite literally) with some of these pins.   I read this one and knew I would have success.  It was simple, with fresh yummy flavors.  You know what it wasn’t? Enchiladas.  I mean I get it but, and enchilada is rolled tortilla with some goodness stuffed in.  This was more of a skillet or casserole.  With that said, I totally recommend it.

Here’s what you’ll need:

  • 3 teaspoons olive oil, divided
  • 8 corn tortillas, cut into one inch pieces
  • ½ yellow onion, small diced
  • 1 small zucchini, small diced
  • 1 small yellow squash, small diced
  • 1 small red bell pepper, small diced
  • 1 clove garlic, minced
  • ¾ cup fresh corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1½ cup grated cheese, divided
  • 1½ cup enchilada sauce (I used Frontera ,Enchilada Sauce, Red Chile)
  • Cilantro leaves for topping

Here’s what you do:

  1. Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.
  2. Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining ½ cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted. Top with cilantro leaves.
I served it up with some brown rice and some plain yogurt (sour cream replacement). Here’s my final result:Enchiladas
 P.S. Best enjoyed with a Margarita (feel like this goes with out saying)

 

 

10 Comments

  1. I really want to see your version of Iron Lady!! And this looks delicious, good work. Cheers!

  2. “You know what it wasn’t? Enchiladas.” Bwahahahahahaha!

    And yes! Isn’t everything best enjoyed with a margarita?

    • lovelightandloss

      March 20, 2016 at 11:41 am

      Totally, and even better, enjoyed with friends. Come visit anytime you have a free moment. <3

  3. Meagan Guilbeau

    March 20, 2016 at 12:35 pm

    Oh yummy!!! Def gonna try this one for sure! ☺️

  4. Good job! That looks delicious and beautiful!

    • lovelightandloss

      March 20, 2016 at 1:46 pm

      Thank you. I was super delicious. I am looking forward to trying it out with other fresh veggies this summer.

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