Mondays can be long, boring and stressful, not only at work or school but even in the kitchen. I remember when I still lived with my parents, Monday’s lunch was usually leftovers from Sunday. However, since I moved out, I always prepare fresh new meals on Mondays.
Today, my lovely German roommate decided to make veggie enchiladas for everyone. I was so excited to have them! I’m approaching the end of my 22-day vegetarian challenge, with only two days to go, today’s bake was just lush! The enchiladas were crispy, tasty, crunchy and cheesy. Love, love, love them. Also, I helped my roommate out to see how to make them, very easy and not so time-consuming (even though she prepared the veggie mixture yesterday).
Here are the ingredients:
zucchini, peppers, red kidney beans, corn, aubergine.
cheese (e.g. gouda)
grill the veggies / cook the tomato sauce, season it with some salt and pepper, paprika, chilli / put the oven on at around 200 degrees / open the tortillas / put in the filling / put some cream and tomato sauce / close the tortilla / put them in an oven proof dish / cover in tomato sauce and fresh cream and cheese / bake for 20 min.