Veggie Enchiladas

Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.  

Eggs Molé

Found another way to use Molé. On a toasted corn tortilla I put molé sauce, grated cheddar, queso fresco and a steam poached egg garnished with avocado slices and cilantro.    

Corn Tortillas

I love corn tortillas, but the store bought ones are way too small. When making a taco, by the time you add the beans or (veggie) burger and cheese there is no more room for lettuce, tomato, avocado, hot sauce etc. etc. For awhile the local stores were selling a slightly larger corn tortilla and I … More Corn Tortillas