veggie enchiladas!

[stacyanne09]

While dinner was in the oven, I sat down at the computer to catch up on my blog roll and f-list. What do I find as my enchiladas are cooking? Erin is making enchilada sauce (among other things) and Bridget comments about the dilemma of food blogging and copyrights. As I don't consider myself a "real" blogger, I don't think about that so much, but

Comments

[tater1112]

We eat beans all. the. time. in burritos* and never ever refry them. Usually they get mashed up a little after cooking, but we just cook them and add some salt (don't even pre-soak, just put them in the crockpot and it works great!). I've found that even canned refried beans I prefer the fat-free ones, which are just beans, salt, and water. Who knew?

Also, these look yummy.

*burritos drenched in homemade enchilada sauce are a staple here. Especially when I'm at work for supper time, Reid will eat leftovers for lunch at school, and a burrito for dinner. He probably eats 5 a week. :)

[stacyanne09]

A few weeks ago I did a mass soak/boil/freeze on black, pinto, and garbanzo beans. I think the pintos that I used in the enchiladas may have been undercooked a smidge, or they were too dry. I would have preferred them a bit softer is all. It's my own fault either way!