Back to the food.
Sometimes 'over' means 'behind me in life,' so today I bring you a low-fat, nutrition-rich main dish that you can work off with a kettlebell and one episode of Bones.
- 2 packets Fernandez enchilada sauce (have your Aunt Karen send you some each Christmas)
- 14-oz can tomato sauce & equal part tap water
- 2 cloves garlic, finely chopped
- One package Morning Star meal starters (a.k.a. fake ground beef minus the
- Coupla tomatoes, chopped
- 14-oz can of pinto beans, drained and rinsed
- One medium yellow onion, chopped (use yer goggles!)
Spray a baking dish with Pam and preheat oven to... oh, about 385. Nuke 4 low-fat, whole wheat tortillas for about 10 seconds. (This ensures they're pliable enough to roll and fold - let's save cracks for plumbers.) Set one at a time in the baking dish and fill with the yummies in the saute pan. Sprinkle with shredded cheddar. Fold over on itself so seam is on the bottom. Repeat 3 more times so all the enchiladas fit snugly. Bake covered with foil till thoroughly heated (about 15 minutes). Ladle on the enchilada sauce return to oven, uncovered, till cheese and sauce are hot and bubbling.
SERVE yourself and one other + leftovers WITH A DOLLOP OF FAT-FREE SOUR CREAM AND PICKLED JALAPENOS.
- Saute pan
- Chefs knife
- Cutting board
- Board scraper
- Baking dish
- Sauce pan
- Spatula for dishing up
- Go ahead and use regular fatty cheddar cheese here or it won't melt properly.
- My 'damages' don't involve your serving goodies. If you want to use a charger - you know, the fancy gilded 16"-wide plates - and six forks, suit yourself.