This school year I plan to really make an effort to cook dinner most nights of the week. Since there are only two of us and most recipes are for 4 -6 people there are typically leftovers. This means I have a lunch for the next day, and usually a way better lunch than whatever I'd be able to get from the school cafeteria. I've been trying out some new recipes lately. I'm a vegetarian, so everything I cook is meat free, and a lot of it is vegan. It can be hit or miss with Andy, but this one was a major hit.
The Garden Enchilada Bake from Peas and Thank You is super quick and easy to make. My version isn't vegan, I used real cheese, and I also swapped out the zucchini for corn. After making enough zucchini baked goods to survive the zombie apocalypse I need a break from zucchini. I also felt that corn was more fitting for the recipe.
I used red quinoa, which I love the taste of. If you're not a quinoa person you might want to use the regular kind. Both Andy and I thought this was super awesome. I might add some onions to it next time, but otherwise it was perfect. The leftovers didn't last longer than 24 hours.
What are you having for dinner tonight?