2 posts in one day – man are you kids lucky!

I managed to find some delicious snacks in the dwindling Halloween candy supply that I’m always swearing about.  It was my “before lunch snack”

For lunch – I had  “fancy” spinach salad.  Remeber that raspberry vinaigerette I used last night?   Well it expires this week, so I’m trying to put it to good use.  I threw in some apples, red onion, and orange peppers – at least for me that’s fancy!

For a snack – I finished up my PB stash at work with a few carrots, and then an orange – which I forgot to take a picture of – you can imagine what it looked like though!  

For dinner, I whipped up some quick and easy veggie enchiladas!  Here are the ingredients I used:

• 1 can of corn
• 1 can of black beans
• 1 can of black olives
• 1 can of fat free refried beans
• 1 can enchilada sauce
• 1 green bell pepper
• some red onion
• whole wheat tortillas
• shredded cheese (if you want)
• chili powder
• garlic powder
• dried chopped onions

Preheat the oven to 375.

Mix all of the canned ingredients and fresh veggies (with the exception of the refriend beans and enchilada sauce) together in a bowl.  Then add it as much spice as you want:

Next, take the tortillas (the fold better if you heat them in the microwave for a few seconds) – smear (sorry – not a better word) some refried beans in the center as a base, add in the veggie mix, and top with a tiny sprinkle of cheese, and a tiny sprinkle of enchilada sauce

Cram them all into a 13.5×9 pan – and then add any left over veggies, the remainder of the enchilada sauce all over the top, and some more cheese.  I used a lot of cheese here, because I spilled enchilada sauce inside of it (I’M CLUMSY – I’VE MENTIONED THIS – YES?) but you can use as much as you like.

Then, just bake for about 15 minutes – and voila!

I’m so very full right now – I feel like I have a brick in my stomach (beans do that for me because of all the protein.  Time to go hit the couch and veg!   Have a great weekend!