Hoppin John Enchiladas

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.


4 thoughts on “Hoppin John Enchiladas

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