Helllooooo!!! Who’s excited that it’s Monday?!!
Not me. We just returned from an amazingly long road trip yesterday and I still can’t get the theme song from The Backyardagians out of my head. We’re backyard friends The Backyardigans…….holy Jesus I need new friends.
It is truly incredible how many times children can view the same video over and over and over again. I think my kids went for a world record yesterday. Is it bad that I let them watch non-stop videos whilst on road trips? Wait, don’t answer that.
Who’s excited about making dinner tonight?!!!!
Nope, not me either. But if it’s going to be anything I want it warm, comforting and most of all, easy! So for you (and let’s not kid ourselves, for me too) I made easy. The enchiladas are made with store-bought sauce, a can of black beans, and if you want it even easier, you can use the squash that is already, peeled and cut—simple right?
And because not a night goes by that I don’t crave enchiladas, they fulfill the warm and comforting part too. I made a half a batch with cheese and half without for the Professor and both were good, so if you are doing the dairy-free and/or vegan thing these are for you! (Pretend I’m pointing).
You can use any winter squash here. I made them with my favorite buttercup squash but you could use butternut, kabocha, or like I said the peeled-and-cut-up kind, because peeling is kind of a pain in the rear. If you are going to peel yo’ self (peel the squash I mean, don’t peel your body that would hurt) use a Y peeler as seen in this video, trust me it will make your life soooo much easier.
Here’s to a great dinner and an even better week! Ingredients Instructions