I don’t talk about food much. Maybe I should. The people who went to Blissdom with me found my food quirks hilarious. The most jaw-dropping statistic about me: I don’t eat fruits or vegetables. I had a couple of conversations like this:
“You don’t eat fruits or vegetables?”
“No, well, corn and potatoes but most people don’t consider those real vegetables.”
“No fruit?”
“No.”
“What about watermelon?”
“No watermelon.”
“Strawberries. Everyone loves strawberries.”
“No.”
“Apples?”
“I will eat an apple if I have to.”
They were astonished that a grown woman confessed to a diet of no fruits or vegetables.
When they served us this at one of the Blissdom lunches my friends laughed at me.
That is eggplant wrapped around chicken, tomatoes and cheese. I picked out the cheese and chicken. I’m sure the eggplant juice was enough vegetable to last my system several days.
The truth is vegetables sneakly appear in almost everything I cook. I just didn’t notice it before. In fact, the enchilada recipe I’m going to share with you contains two, count them Toni, TWO vegetables. Watch for them closely.
I followed the directions on the back of this blurry packet that I pulled out of the trash after I decided to blog about this.
You mix the packet with water and tomato sauce.
While that was cooking, I browned ground beef with onions in a skillet.
Then I nuked my flour tortillas under a damp paper towel for 30 seconds and then dipped them in the enchilada sauce.
I added the beef and some cheese to each one and rolled them up. Topped them with more cheese and put them in the oven.
They were yummy. I have made enchiladas in the past and always been disappointed that the tortillas were hard after cooking. Dipping them in the sauce made them stay so soft.
Easy and nutritious. Not to mention delicious.
