{"id":16808,"date":"2020-01-13T14:06:34","date_gmt":"2020-01-13T19:06:34","guid":{"rendered":"http:\/\/www.elisalou.com\/blog\/?p=16808"},"modified":"2020-02-07T11:40:49","modified_gmt":"2020-02-07T16:40:49","slug":"veggie-enchiladas-and-refried-bean-dip","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2020\/01\/13\/veggie-enchiladas-and-refried-bean-dip\/","title":{"rendered":"Veggie Enchiladas and Refried bean dip"},"content":{"rendered":"\n<p>Last week I made <a href=\"https:\/\/elisalou.com\/blog\/2018\/12\/01\/tortellini-soup-2\/\">tortellini soup<\/a> and had extra veggies left over that I decided to use. I hopped online and found this recipe for vegggie enchiladas. It turned out a lot better than I thought it would.<\/p>\n\n\n\n<p>Andy ordered this cool <a href=\"https:\/\/amzn.to\/2UxLkvX\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"colander (opens in a new tab)\">colander<\/a> recently and I love it! I still use the regular one for pasta but this one is perfect for veggies!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823403_521050a00c_k-768x1024.jpg\" alt=\"\" class=\"wp-image-16816\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823403_521050a00c_k-768x1024.jpg 768w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823403_521050a00c_k-600x800.jpg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823403_521050a00c_k-225x300.jpg 225w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823403_521050a00c_k-1152x1536.jpg 1152w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823403_521050a00c_k.jpg 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>1\u00a0yellow squash\u00a0chopped into 1\/2 inch pieces (about 2 cups)<\/li><li>1\u00a0small zucchini\u00a0chopped into 1\/2 inch pieces (about 2 cups)<\/li><li>1\u00a0small bell pepper\u00a0chopped (about 1 cup)<\/li><li>1\/2\u00a0sweet onion\u00a0chopped (about 1 cup)<\/li><li>1\/2\u00a0tablespoon\u00a0<a href=\"https:\/\/amzn.to\/37anXv0\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\">avocado oil<\/a><\/li><li>1\/2\u00a0teaspoon\u00a0salt\u00a0divided (to taste)<\/li><li>1\/2\u00a0teaspoon\u00a0pepper\u00a0divided (to taste)<\/li><li>2\u00a0teaspoons\u00a0<a href=\"https:\/\/amzn.to\/31zXKoq\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Mexican seasoning (opens in a new tab)\">Mexican seasoning<\/a>\u00a0divided<\/li><li>14.5\u00a0ounce\u00a0can low sodium black beans\u00a0rinsed and drained<\/li><li>14.5\u00a0ounce.\u00a0can petite diced tomatoes with green chilies\u00a0drained<\/li><li>10\u00a0Yellow corn tortillas<\/li><li>10\u00a0ounce\u00a0jar\/ can <a href=\"https:\/\/amzn.to\/2H676iC\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Enchilada Sauce\u00a0 (opens in a new tab)\">Enchilada Sauce\u00a0<\/a><\/li><li>2\u00a0cups\u00a0reduced fat\u00a02% Mexican blend cheese<\/li><li><a href=\"https:\/\/amzn.to\/2SmgL9S\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Avocado Oil Spray (opens in a new tab)\">Avocado Oil Spray<\/a><\/li><li>Toppings: fresh cilantro\u00a0chopped avocado and fresh tomato<\/li><\/ul>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat oven to 400 degrees.<\/li><li>Combine squash, zucchini, pepper &amp; onion in a large bowl. Coat with the avocado oil, half the salt, pepper and Mexican seasoning.<\/li><li>Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender.<\/li><li>Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees.<\/li><li>Add the black beans, tomatoes and the rest of seasonings to the bowl. Use the rest of salt, pepper and Mexican spices to season to taste. Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle.<\/li><li>Now it&#8217;s time to assemble the enchiladas! Spray a baking dishes with avocado oil spray. Put a tortilla in your hand and sprinkle it with a small amount of cheese. Add 1\/2 cup of the vegetable mixture on top of the cheese. Gently fold the tortilla around mixture and place in the baking dish seam down. Repeat with the remaining filling. Place the enchiladas close together to keep them from unrolling.<\/li><li>Cover enchiladas with the sauce and the remaining cheese.<\/li><li>Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823263_99a79ae82a_k-768x1024.jpg\" alt=\"\" class=\"wp-image-16815\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823263_99a79ae82a_k-768x1024.jpg 768w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823263_99a79ae82a_k-600x800.jpg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823263_99a79ae82a_k-225x300.jpg 225w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823263_99a79ae82a_k-1152x1536.jpg 1152w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/49379823263_99a79ae82a_k.jpg 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"219\" height=\"320\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/Chicken-Fajitas-10.jpeg\" alt=\"\" class=\"wp-image-16802\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/Chicken-Fajitas-10.jpeg 219w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/Chicken-Fajitas-10-205x300.jpeg 205w\" sizes=\"auto, (max-width: 219px) 100vw, 219px\" \/><figcaption>And because I knew the kiddos wouldn&#8217;t like it I also made some chicken fajitas.<br><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"625\" height=\"936\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/refried-bean-dip-recipe-1.jpg\" alt=\"\" class=\"wp-image-16799\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/refried-bean-dip-recipe-1.jpg 625w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/refried-bean-dip-recipe-1-600x899.jpg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/refried-bean-dip-recipe-1-200x300.jpg 200w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/figure>\n\n\n\n<p>We also tried this bean dip. It was also very good. I substitute greek yogurt for the sour cream.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><\/li><li>8\u00a0ounces\u00a0cream cheese\u00a0softened<\/li><li>2 cans refried beans<\/li><li>1\/2\u00a0cup\u00a0sour cream<\/li><li>1\/4\u00a0cup\u00a0taco seasoning<\/li><li>8\u00a0ounces\u00a0grated cheddar cheese\u00a0divided<\/li><li>8\u00a0ounces\u00a0grated pepper jack cheese\u00a0divided<\/li><li>2\u00a0tablespoons\u00a0<a href=\"https:\/\/amzn.to\/2SscVfu\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"hot sauce (opens in a new tab)\">hot sauce<\/a><\/li><li>4\u00a0ounces\u00a0chopped green chiles\u00a0canned<\/li><li>1\u00a0tablespoon\u00a0cilantro<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat oven to 350 degrees.<\/li><li>Add all of the ingredients to a large mixing bowl, reserving half of the cheddar and pepper jack.<\/li><li>Mix well to combine.<\/li><li>Spread into an 8&#215;8 baking dish and top with reserved cheese.<\/li><li>Bake for 20 minutes or until hot and cheese has melted.<\/li><li>Sprinkle with cilantro.<\/li><li>Serve with chips for dipping.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-682x1024.jpg\" alt=\"\" class=\"wp-image-16801\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-682x1024.jpg 682w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-600x900.jpg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-200x300.jpg 200w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-768x1153.jpg 768w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-1024x1536.jpg 1024w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1-1365x2048.jpg 1365w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/The-Best-Guacamole-Recipe-1-1.jpg 1392w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/figure>\n\n\n\n<p>And of course had to make some fresh guacamole<\/p>\n\n\n\n<p>Mash together 3 avocados, purple onion, cilantro, and the juice of one lime. Salt and pepper to taste (I use garlic salt).<\/p>\n\n\n\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last week I made tortellini soup and had extra veggies left over that I decided to use. I hopped online and found this recipe for vegggie enchiladas. It turned out a lot better than I thought it would. Andy ordered this cool colander recently and I love it! I still use the regular one for pasta but this one is perfect for veggies! 1\u00a0yellow squash\u00a0chopped into 1\/2 inch pieces (about 2 cups) 1\u00a0small zucchini\u00a0chopped into 1\/2 inch pieces (about 2 cups) 1\u00a0small bell pepper\u00a0chopped (about 1 cup) 1\/2\u00a0sweet onion\u00a0chopped (about 1 cup) 1\/2\u00a0tablespoon\u00a0avocado oil 1\/2\u00a0teaspoon\u00a0salt\u00a0divided (to taste) 1\/2\u00a0teaspoon\u00a0pepper\u00a0divided (to taste) 2\u00a0teaspoons\u00a0Mexican seasoning\u00a0divided 14.5\u00a0ounce\u00a0can low sodium black beans\u00a0rinsed and drained 14.5\u00a0ounce.\u00a0can petite diced tomatoes with green chilies\u00a0drained 10\u00a0Yellow corn tortillas 10\u00a0ounce\u00a0jar\/ can Enchilada Sauce\u00a0 2\u00a0cups\u00a0reduced fat\u00a02% Mexican blend cheese Avocado Oil Spray Toppings: fresh cilantro\u00a0chopped avocado and fresh tomato Instructions Preheat oven to 400 degrees. Combine squash, zucchini, pepper &amp; onion in a large bowl. Coat with the avocado oil, half the salt, pepper and Mexican seasoning. Pour mixture in a single layer on a cookie sheet. Roast in oven for 10-15 minutes. Or until tender. Let mixture cool for long enough to touch. Pour back in large bowl. Reduce the oven to 350 degrees. Add the black beans, tomatoes and the rest of seasonings to the bowl. Use the rest of salt, pepper and Mexican spices to season to taste. Gently fold them all together. You want to keep the integrity of the roasted vegetables so be gentle. Now it&#8217;s time to assemble the enchiladas! Spray a baking dishes with avocado oil spray. Put a tortilla in your hand and sprinkle it with a small amount of cheese. Add 1\/2 cup of the vegetable mixture on top of the cheese. Gently fold the tortilla around mixture and place in the baking dish seam down. Repeat with the remaining filling. Place the enchiladas close together to keep them from unrolling. Cover enchiladas with the sauce and the remaining cheese. Bake for 20 minutes at 350 degrees or until cheese is brown and bubbly. We also tried this bean dip. It was also very good. I substitute greek yogurt for the sour cream. INGREDIENTS 8\u00a0ounces\u00a0cream cheese\u00a0softened 2 cans refried beans 1\/2\u00a0cup\u00a0sour cream 1\/4\u00a0cup\u00a0taco seasoning 8\u00a0ounces\u00a0grated cheddar cheese\u00a0divided 8\u00a0ounces\u00a0grated pepper jack cheese\u00a0divided 2\u00a0tablespoons\u00a0hot sauce 4\u00a0ounces\u00a0chopped green chiles\u00a0canned 1\u00a0tablespoon\u00a0cilantro INSTRUCTIONS Preheat oven to 350 degrees. Add all of the ingredients to a large mixing bowl, reserving half of the cheddar and pepper jack. Mix well to combine. Spread into an 8&#215;8 baking dish and top with reserved cheese. Bake for 20 minutes or until hot and cheese has melted. Sprinkle with cilantro. Serve with chips for dipping. And of course had to make some fresh guacamole Mash together 3 avocados, purple onion, cilantro, and the juice of one lime. Salt and pepper to taste (I use garlic salt). Enjoy!<\/p>\n","protected":false},"author":4,"featured_media":16800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-16808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/01\/Roasted-Vegetable-Enchiladas-13-2-e1578922141687.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=16808"}],"version-history":[{"count":5,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16808\/revisions"}],"predecessor-version":[{"id":16966,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16808\/revisions\/16966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/16800"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=16808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=16808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=16808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}