Do you ever make a meal that makes you say to yourself, “Damn, I might actually be good at this cooking thing?”
Behold: Hoppin’ John Enchiladas.
Hoppin’ John, partially blended, mixed with some leftover chipotle salsa, some tomato puree, wilted farmer’s market spinach, and cheddar cheese. Spiced with a tiny bit of cinnamon, cumin, and sesame oil. Then I poured in about 1/2 cup of instant mashed potatoes (to add some creaminess).
Rolled up in tortillas, topped with homemade ranchero sauce that’s been in the fridge for a month, topped with even more cheese, and baked.
This tasted so good that I may have cried a tiny bit. I may also have done a tiny touchdown dance, complete with a chant about how much I rock. As an awesome bonus, the whole concoction was so hearty that I only needed half of one to be happily full, so my husband has enough to take for his twelve hour shift tonight and not have to order takeout.
- Used up three different kinds of leftovers
- Ridiculously quick
- Extremely hearty for a vegetarian dinner
- Non-gastronome husband raved about it.
- If you think there are cons, you didn’t read the pros. Start again.
Have a beautiful Saturday night, everyone. I’m going to watch documentaries and search for uses for leftover stoneground oatmeal.