Tag: vegetarian

A year or so ago, my kids designated Monday as Mexican Monday. I know the rest of the world has it as Meatless Monday…so why not just mix them together? Anyway, I always look forward to cooking Monday dinner, and tonight is no exception! 

First, fresh homemade salsa verde… I’m going to start with that, because honestly if you’re exhausted, just make that, grab a bag of tortilla chips, some retried beans and cheese and you’ve got yourself a meal! It’s good…really good…my son, who was my taste tester tonight, ate at least a cup of it before I had the enchiladas ready to bake! Ready? 

Salsa Verde



10-12 tomatillos

6 small sweet peppers

1 jalapeño (seeded if you don’t like it spicy, 2 if you like it HOT!)

Salt 1tsp

Garlic 2 cloves

1/2 onion

1 cup cilantro fresh

Husk tomatillos, wash. Add everything except salt, garlic & cilantro to boiling water and boil 10 minutes. Add to ninja with salt and garlic and blend, add cilantro and blend to pure delicious, salsa verde perfection…..stays in fridge for at least a week…..assuming that you don’t eat it all….good luck with that!



Next stop, Red Chard Enchiladas

You need: red chard, or rainbow

Onion (red), garlic, salt & pepper

3-4 small sweet peppers

1 jalapeño

3 potatoes, chopped

Cheese, shredded, I used “Mexican blend”

Corn tortillas, I used Mission

Salsa verde, from store or above

Brown potatoes about 10-12 minutes, until cooked with salt and pepper, set 

aside





Chop up stem of chard and sauté with onion, garlic, salt and pepper. After a couple handfuls of chips (maybe 3-4 mins), add peppers, then chard leaves cut into ribbons. Sauté about 5 mins. Add potatoes, 1 cup of cheese, stir.







Spoon into warmed tortillas (microwave 1 minute in towel), roll and place in pan. 



Cover with salsa verde & cheese.



Bake until bubbly 15-20 mins 350 degrees, covered



Get your family to the table! They better kiss the cook tonight! ❤️

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