I am so ridiculously happy it’s Friday. It’s been a pretty rough (read: frustrating) week. Just one of those weeks when not much seems to go right–the amazon delivery I was so excited for is somehow stuck at the postal facility (even though it says it was delivered), I’ve continued battling this cold, which halted my strength training workouts, I haven’t been eating the best (mainly because the cold’s throwing off my appetite) and I’ve been waiting to hear from a few people for awhile now, and still haven’t heard from them. SO. FRUSTRATING.
On the flippity-dippity side, I spent last weekend bedridden, so I’m planning on making this an “inspiring” weekend.
Hopefully Amazon will deliver my books (or I’ll just pick up the The Goldfinch again), and I can just read, take long walks and do this two day juice cleanse. Sunday, I’m hoping to meet up with a friend who I haven’t seen since my wedding (and now she’s getting married!). Then Ryan comes back Monday and we’re picking up the keys to our new place.
Good things, good things.
Just need to get through today.
My mom used to make them for us when we were little. And recently, randomly, I started craving them again. So, I got her to email me the recipe and then I altered a few of the ingredients to make them a tad healthier.
A few random notes: I recommend using lean, grass-fed beef to make the healthiest possible enchiladas. But, remember to cook the lean beef in a bit of olive oil (because it’s so lean, it might be lacking in the fats and oils that help it naturally cook).
Also, add more enchilada sauce if you want softer enchiladas (and less sauce if you want them a bit crispier). And finally, I highly recommend Ezekiel tortillas (found mine at Whole Foods). Definitely made me feel guiltless about chowing down.
- 1 can enchilada sauce (Old ElPaso - medium)
- 1 can refried beans (I use fat free)
- 1 pound hamburger (I use 90% lean, grass-fed beef)
- tortillas (10-small or 6 large)
- salt and pepper
- chopped onions
- 1½ cups cheddar cheese, shredded
- Preheat oven to at 350°.
- Brown hamburger (if you're using lean beef, brown in a bit of olive oil).
- Mix salt, pepper, cumin, onion and refried beans to hamburger.
- Warm tortillas in oven or microwave.
- Divide hamburger mixture into 10 (or 6) sections.
- Fill tortillas with hamburger mixture.
- Add cheese if preferred.
- Lay folded tortillas, folded side down, in dish or cake pan.
- Pour enchilada sauce over top of enchiladas (more enchilada sauce means softer tacos).
- Sprinkle 1 cup cheddar cheese over tortillas.
- Bake for 30 minutes.