Summer and Tex-Mex go together like margaritas and Fridays.
While it may not be Friday just yet, enchiladas are an anytime kinda thing. And they make every day taste like Friday, especially when they are stuffed with avocados, swiss chard and bell peppers and topped with a tangy tomato sauce and some creamy Manchego. With each passing bite you’ll forget that we still have five days until weekend freedom hits, but who’s counting?
Adapted from Jamie’s America
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others
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