Peasy Cheesy Enchiladas Verde

Meatless Monday is about to become a thing over here. Not vegan, not super strict. Just not eating meat on Monday.

The movement isn’t new. It’s not a hot trend that has just begun. Some people have been doing it for years in an attempt to reduce harm to our beautiful planet, as well as to decrease cruelty to animals that are raised in massive farming operations.

I’m not here to preach at people about food choices.

You guys know me and how I was raised with a bachelor dad. Because of that, I have this awesome ability to turn out a 4 course meal from what resembles Mother Hubbard’s cupboards, and while that’s not exactly what I did today, I was able to put together a stellar meatless meal with items I found lying around the kitchen. It’s kinda my thing to use what’s on hand.

A bag of dried peas, 4 low carb whole grain wraps, some shredded cheese and a can of green chili enchilada sauce started the show. Then I found a can of black olives and some salsa, and it was ON!! I was just thrilled that I didn’t have to leave the house.

Ok. I get that it may sound and look a little weird to fill your enchilada with mashed peas and shredded cheese, but with the correct seasonings (cumin and chili powder) and an open mind; I think you’ll be pleasantly surprised how good these are. And they are easy. That always counts for major cool points, right??

Let’s get started. I set myself a deadline for this, and I must meet it.

What You Need:

1 bag dried peas

2 boxes vegetable stock

2 Tbsp minced garlic

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

4 low carb whole grain wraps

1 bag shredded taco cheese

1/2 c diced purple onion

1 can green enchilada sauce

1 can sliced black olives

Salsa of your choosing

What You Do:

Rinse and sort the peas, ensuring there are no bad peas or foreign objects in the bag.

Pour peas into a medium sized pot and pour stock to cover 2 inches above the peas.

Bring to a boil, and then lower to a gentle simmer for about 40 minutes with the top tilted for ventilation.

At around the 30 minute mark, preheat your oven to 350° and spray a glass baking pan with cooking spray.

Stir the peas occasionally, and simmer until they are breaking down and thickening. They should look like this when done…

Let the peas cool while you prep your onion and drain the black olives.

Lay the wraps out on a plate and fill them with 3/4 c peas, 2 Tbsp of cheese and a sprinkle of onion. Save a little onion for the top if you want.

Now lay them into the baking pan seam side down.

Pour the green chili enchilada sauce over everything.

Cover with the remaining cheese, and you can add more if you have it.

Sprinkle the black olives and any remaining onions over the top.

Now you want to bake this for around 30-40 minutes.

When the sauce is bubbling and the cheese is melty, you can remove it from the oven.

Allow these to cool at least 10 minutes before scooping with a long spatula and plating.

Put some salsa around it for scooping with bites, but I also encourage you to try this on its own at least a few bites.

I’m not always super confident about the “pantry purge” recipes I try, but this one is a winner.

Give peas a chance, Cookers. I think you’ll be surprised.

One more close up in case you’re not yet convinced.

I’m super fucking happy I met my midnight deadline. I feel so damn writerish.

Bye, Babes.


2 thoughts on “Peasy Cheesy Enchiladas Verde

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