Vegetarian Enchiladas

In a ploy to sneak one non-meat meal into our diets (which Adam quickly realized when he only saw red peppers and onions on the table for filling), I decided to test out this recipe for vegetarian enchiladas. Seems simple enough, ingredients sound good…a simple mid-week meal.

Well, sort of. Maybe it’s just me getting used to the Cookstr layout, but I neglected to notice that it said Under 1 Hour for Total Time. An hour? For enchiladas?

What happened to my simple mid-week meal?

In actual fact, it took me longer – about an hour and ten minutes total. And that’s with an oven that typically cooks faster than the recommended time. So what took so long? The shredding. And the chopping. And the mincing. Now, it’s worth it in the end, but while I’m powering through two cups of Monterey Jack cheese, watching the minutes tick by…I realize that there is no way all this could be done by a regular lady such as myself…in ten minutes.

My other issue…okay two issues.

Flour tortillas…now, I couldn’t find corn tortillas, so I at least have a feeble excuse as to why I went with flour. But – there should have been something in the recipe that said “Only use if you don’t have access to corn torillas…i.e. ‘the real deal’.”

Second issue…too many onions, not enough other fixins. This is the kind of recipe that gives vegetarianism a bad name. Even adding green peppers in addition to the red ones! Just a bit more color would do so much…

So the verdict?

Still filling, tasty, and not bad…but  not a great recipe yet. It has potential though, so maybe it’ll be worth another chance some day.

Image: Rachel Segal