What’s up with the lack of posts around here lately?! Well, I’ve been sick and it was one of those colds where you don’t realize it’s coming, you’re just like, “Wow, I’m tired these days!” and next thing you know it knocks you on your butt and you can’t move your eyeballs without wanting to scream out in pain. Yeah, that was fun.
Yesterday was the first time in over a week that I felt like baking and I was all excited because I had bought a can of pumpkin this past weekend. I made some doughnut batter that took a lot more liquid than I usually put in doughnuts and I thought it was weird since, you know, pumpkin is supposed to have quite a bit of liquid in it. So I turn over the can to see if there was a “manufactured on” date. There wasn’t. But there was a “best by”. Any guesses?
I bought it last weekend! Uggghhh. Needless to say, I trashed my doughnuts and the rest of the pumpkin. I mean, don’t canned goods last forever, right? Can you imagine how long that can has been around?!
So I made these enchiladas a few weeks back. They don’t contain any pumpkin, especially not expired, nasty pumpkin. My husband says they were almost as good as the last ones I made. The original recipe calls for black beans in the meat mixture but the husband doesn’t like beans. Please add the beans. And then invite me over for dinner.
from Cooking Light
- Preheat oven to 350F.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground beef and onion; cook until meat is cooked through and drain off any fat. Stir in cumin, oregano, chili powder, and garlic and cook 2 minutes, stirring mixture frequently.
- Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and ½ cup cheddar cheese, stirring until cheese melts.
- Warm tortillas according to package directions. Spread 1/4 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/4 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with ½ cup cheddar. Bake at 350F for 20 minutes or until thoroughly heated.