Liz makes vegetarian enchiladas

Today is my boyfriend, Tyler's, birthday! I decided to make him enchiladas. A couple of weeks ago, I came across an enchilada recipe from Stay For Dinner that uses salsa instead of enchilada sauce. I changed the recipe up a tad and Tyler has since called them Salsalades (pronounced salsa-lah-dez, like enchiladas). Here's how to make them yourself:

Ingredients:

6 tortillas (burrito-sized)

24 oz. salsa

2 cups sharp cheddar cheese, divided

1 bell pepper, diced

1 package rice (I used Spanish Rice a Roni)

2 cans pinto beans (drained & rinsed)

Preheat your oven to 350 degrees. Cook your rice according to package directions. After rice is done cooking, mix in your diced bell pepper, rinsed pinto beans, 1 cup cheese and a third of your salsa.

Pour another third of the salsa on the bottom a 9x13 baking pan.

Lay out six tortillas and fill with mixture evenly. Spread more cheese on top if desired.

Fold burrito style and fit all six tortillas next to each other in the pan.

Cover with remaining rice mix, remaining salsa, and cup of cheese.

Bake in oven for 15-20 minutes, until cheese is melted. Enjoy!

Just to let you know, these were the best enchiladas we have ever had. No joke. Usually it takes two and a half enchiladas (burrito-sized) to fill us up, but I only ate one and Tyler ate one and a half. The rice is extremely filling and not to mention muy delicioso, if I may say so myself.

Also, I'll be posting about the outfit I'm wearing tomorrow, so stay tuned!
Love, Liz