My mother-in-law makes some killer enchiladas. They were actually the first meal of hers that I had had. *Give me a second while I reminisce*
I mean, she does the whole “fry the tortillas then drench them in sauce”. They are literally dripping with sauce and cheese and I may or may not have just drooled on my keyboard. Whoops. They are that GOOOOOD.
Nowadays, I’ve found a way where I can make them at home. Whenever I want. Like right now, guilt free. This recipe allows me to indulge in her classic flavors yet my pants will thank me later. 😉 Plus, since I’m cutting back with this recipe, I can truly enjoy her famous enchiladas when we visit. 😀
So, here’s the kicker. On my journey to eat better and lose some unwanted weight, I started cutting back on my consumption of meat. For one, having meat once or twice a week has also helped with the grocery budget. Meatless Monday? Yes, that’s a real thing. Meat is expensive, especially the grass fed/organic kind. So unless a recipe absolutely needs meat, I’m happy to sub in some vegetarian options.
Mushrooms are my favorite substitute as they’re so meaty and has a wonderful earthy flavor. I knew these were a must have in this dish alongside some nutrient packed black beans to round out the mexican flare. Mexican Monday? Taco Tuesday? Sounds great to me.
BONUS: it’s carnivorous husband approved. 😉