This is something that’s been in my family’s collection of favorite recipes for years !
Depending how long you go between shopping trips, this is great for fixing near the end of that time. The only real perishable item are the green onions otherwise it’s sour cream, frozen spinach (thawed and broken up), pepperjack cheese, corn tortillas, canned enchilada sauce (we used to use hot enchilada sauce but they stopped selling that here so now we used medium) and ricotta cheese ! Since there’s only 3 of us, this recipe will last us two days which is nice when you want to have a day off from cooking. I really wish I could remember where we got this recipe from so y’all could make this as well but it’s been so long and we never wrote the source down.
Take care y’all, especially to those suffering from the effects of the fires in the western United States, Hurricane Ida and those living in Afghanistan that don’t want to be there.
Mommy came across this recipe and wanted to try it out. Gotta say, I’m glad she did !
So this isn’t deep-fried but the peppers, onion and potatoes do get cooked in a bit of oil in the skillet ! We did add more cumin and black pepper than the recipe listed to make it better but otherwise there was nothing wrong with this recipe for us !
This recipe came from Fast & Easy Vegan Cookbook by JL Fields.
I wasn’t paid in any form to promote this recipe or cookbook.
I haven’t really tried vegan cream cheese but I thought this recipe sounded like a tasty way to try it out.
For a dish that’s got the word “creamy” in it, I was expecting a saucier dish. Don’t get me wrong, it wasn’t dry, just… more like a coating of the pasta. The flavors didn’t really pop in this dish even though I definitely added salt and even a little more lemon juice than what the recipe called for. Because I wanted more flavor I chose to sprinkle some red pepper flakes on to give it a little heat.
If you’d like to try out this recipe yourself, click here.