I became interested in photographing my food almost two years ago, after discovering The PPK and many vegan food blogs. The first meal I made that I felt was photo-worthy was Cheesy Bean & Cheese Enchiladas. When I got a gorgeous bunch of cilantro from my CSA, I immediately wanted to revisit this dish.
Slightly better, no? It’s really nice to have evidence of how much my cooking and photography have improved since then.
The recipe I used is here, and I would definitely recommend it. The only changes I made were to use two cans of beans instead of three, and only one onion. I found the first time I made it that the onions were still a bit raw and crunchy after baking, so this time I steam-fried them first and it was perfect. I also added a can of chopped green chiles to the filling. You could easily get eight to ten enchiladas with all the filling, but I only made six this time because I’m a dummy and only bought six tortillas. Who sells tortillas in a pack of six? Whole Foods, that’s who.
I topped the enchiladas with extra cilantro, Tapatio, and guacamole made from very yucky avocados. I’ve been very unlucky with avocados lately. Oh, and I think steamed spinach is the perfect accompaniment to the enchiladas, it’s nice to mix it up and get a little spinach in each bite.
On to this week’s lunches!
2-17 white pizza, salad (leaf lettuce, spinach, carrots,
tahini dressing), prunes, dried apricots
2-18 salad (arugula, radicchio, roasted radishes & apples, soy bleu cheese, red onion, pistachios, dried cranberries, balsamic vinaigrette), gf corn muffin, vanilla soy yogurt with blueberries
2-20 whole wheat wrap with radicchio, arugula, tahini dressing, red onion, soy bleu cheese, pistachios & cranberries, two carrots, roasted radishes & apples, snapea crisps, pb cookies. This wrap was to-die-for.