Skinny Skillet Veggie Enchiladas

Enchiladas are one of my favorite Mexican meals.  What I don’t love is the amount of work and clean up goes into making a good batch of enchiladas.  Making the filling, rolling the enchiladas, and the baking sometimes feels like too much work.  And I don’t always have an hour or more to dedicate on a weeknight when I am craving enchiladas.  Let’s be honest… I don’t think anyone does.
IMG_7366
These Skinny Skillet Veggie Enchiladas satisfy my cravings for enchiladas without the fuss.  I can make them in less than 30 minutes (yep!) and the only dishes I have to clean are my chopping board and skillet!  Literally made it super easy!

You can work ahead for these and have the veggies chopped up to save time but really, it’s not that time consuming.  Speaking of veggies, of course I added a rainbow of them.  Yellow squash, green zucchini, red bell peppers, purple onions, corn, and poblano peppers!

If you want to add meat, a quick shortcut is to add in shredded rotisserie chicken.  Cut down the amount of beans by half or increase the amount of enchilada sauce by another 1/4 cup to avoid having a dry dish.
IMG_7370
Make sure you are using an oven safe skillet.  Here is the one I like to use.  You only need to pop the skillet in the oven for 5 minutes so the cheese can melt and get a golden color.

For spices, I used smoked paprika, cayenne pepper, chipotle powder and a little ancho chili powder.  I know it seems like a lot, but a little of all of them really helps create a depth of flavor.

Serve it with some Mango Pico and Guacamole to add the finishing touches.
IMG_7388
From my kitchen to yours, enjoy this delicious meal!

Rainbow Fajita Bowl

Summertime salads are one of my favorites to eat.  They’re simple, light, filling, and don’t take much time in front of the stove or oven.  I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
IMG_7380
Yum

It’s vegan but if you’re looking to add in some chicken, super simple to do that too.  I’ll include it in the notes below!   You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
IMG_7374
But on to my bowl.  I just love the colors in this salad.  And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!).  Drizzle with some chili lime dressing and you’re set!  The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
IMG_7381
Get your kids involved in this one.  Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you  and your kids!

From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!

Mango Pico

Mango is my absolute favorite in the whole world!  Done.  That’s it.  If I were stuck on an island and there were mangoes, I would be set.
wp-1591883427364.jpg
Yum
That being said, I think for my hubby, it would be salsa.  Honestly, I’ve never seen a salsa that man has not devoured.
wp-1591883427396.jpg
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time!  I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken.  There’s no wrong way to eat mango pico!
wp-1591706168380.jpg
The mango pico that I made is very easy and simple but it packs a punch of flavor.  I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.

From my kitchen to yours, enjoy this recipe!

Instant Pot Tortilla Soup

Tortilla Soup is one of my favorite soups.  Especially this instant pot recipe which takes only 4 minutes to cook!  It’s filled with delicious veggies and spices like ancho chile and chipotle powder to build a good depth of flavor.  Perfect for a hectic weeknight or a cold day, this tortilla soup is a great way to use up pantry essentials.  Continue reading “Instant Pot Tortilla Soup”