Stacked Vegetable Turkey Enchiladas and Weekend Highlights
I hope everyone had a wonderful weekend! Mine was great, but way too busy. Which is the reason for no weekend posting and such a late post today. This week and coming up weekend should be much less chaotic. That’s the hope, at least! Before I get to my weekend highlights, I want to share a very easy and fabulously tasting dinner idea. A dinner that can be thrown together even on the busiest of nights.
- 1 large red pepper chopped, seeds removed
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 1 lb. lean ground turkey or chicken
- 1 large onion chopped
- 1 tablespoon olive oil or cooking spray
- Salt and pepper
- 1 can black beans rinsed and drained
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 garlic cloves minced
- 1 jalapeño minced
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 cups red enchilada sauce
- 9-10 corn tortillas or whole wheat tortillas I used La Tortilla brand whole wheat tortillas.
- Preheat the oven to 400 degrees F. Place red pepper, zucchini, and yellow squash on a large baking sheet. Spray or drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Reduce oven temperature to 350 degrees F after removing cooked vegetables.
- Meanwhile, brown turkey meat with onion and garlic (season with salt and pepper) over med-high heat in a med to large skillet that has been sprayed with a natural cooking spray.
- Once meat is almost completely cooked; stir in black beans, cumin, chili powder and jalapeño and cook together for a few minutes.
- Grease a 9x9 square baking pan and set aside. In a large bowl, combine roasted vegetables, turkey mixture and cilantro. Stir and season with salt and pepper.
- Spread 1/2 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/turkey mixture. Make a second layer of tortilla, enchilada sauce, and vegetable/turkey mixture. Top with a layer of tortillas, the remaining enchilada sauce, and vegetable/turkey mixture. Spray a sheet of aluminum foil with cooking spray and cover the pan.
- Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
Adapted from Two Peas & Their Pod's Vegetarian Stacked Enchiladas.
Now onto those weekend highlights…..
I had a 10 mile run after work on Friday and if that doesn’t wear you out, I don’t know what will. Once I got home, I scarfed down some dinner, took a shower and got cozy. I ended my Friday night perfectly, catching up on Grey’s Anatomy, pumpkin spice coffee and Quinn popcorn!
Saturday we were up an at ’em, early. We had about a two hour drive to a huge festival in the area with tons of venders that have been featured on a local show my husband has watched since he was a kid. It was fun, but there were so many people there that it was hard to walk around and really look at everything. I did manage to buy some earrings, flavored honey and pizza flavored whole wheat pasta. Since it was so crowded, we ended up going into some of the shops that were nearby. It was really interesting browsing lots of old antique things.
Once we had enough of the festival we headed to the mall, so that Brad could pick up a shirt to wear in our family pictures, coming up this weekend. The particular mall that we went to had an IMAX theater attached, so we decided to see Gravity. I’ve been so wanting to see this movie and I’ve heard that it’s best seen at an IMAX theater. Let me just tell you, this movie is amazing. It is a MUST see, y’all!! After the movie, we went to dinner at Jason’s Deli; which ended up being the first of two Jason’s Deli dinners for the course of the weekend.
Sunday was all about Madelyn. She had an all day horse show; which involved a costume show too. It was an exhausting, but fun day. However, something not so fun did occur. During the show that involves Madelyn jumping the cross rails, her horse went a little crazy (we think something spooked him). He started charging toward the cross rails and unfortunately, Madelyn took a pretty big fall. It was seriously one of the scariest things ever. There were lots of tears and she was pretty sore and banged up, but she was able to walk out of the arena and after getting cleaned up, she was even able to finish the rest of the show. I was very proud of her for getting back at it, but also a little terrified too.
There were some pretty awesome horse/rider costumes. I wish I would have taken some pictures to share, but at this point of the show, I really wasn’t in the mood to be taking pictures. Madelyn and Monk were rockstars! I was thinking that the horse show would be over in the afternoon, and I would still be able to get my 20 mile run in. Well, needless-to-say, we didn’t get home till about 9:00. No long run for me this weekend…. I’m not too worried about it. I will get all my runs in this week, which includes 20 miles this weekend.