Veggie Enchiladas (with especial white sauce) and Blueberry Salsa

Guacamole, Ted’s Salsa, Blueberry Salsa, and a carrot jalapeño relish to start

20130311-092738.jpgBlueberry Salsa
Crushed and whole blueberries
Red onion
Red bell pepper
Lemon juice
Salt and pepper
Veggie Enchiladas
Bell peppers
Poblano peppers
Jalapeño pepper
Baby Bella mushrooms
Adobo canned peppers
Black beans, cooked and drained
Greek yogurt
Light sour cream
Cheese, grated (optional)

Sauté all vegetables with lemon pepper, garlic salt, cumin, and cilantro

Especial White Sauce
Warm up equal parts of light sour cream and Greek yogurt in sauce pan on low. Mix in some adobo sauce for added flavor and spice. Drizzle half over enchiladas, along with shredded cheese, before cooking and the rest just before serving.

Cover and cook enchiladas on 400 degrees for about 20 minutes. Take off foil to let cheese melt on top. Enjoy your healthy Mexican meal!


20130311-092056.jpg A nice array of freshly cut grapefruit, clementines, and pineapple washed down with some “Nighty Night Traditional Medicinals” Lavender, Passion flower, herbal hot tea for dessert

This tea is the most flavorful and relaxing tea I’ve tried.


About akvenable

Traveling and new exciting experiences are what life is all about!
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5 Responses to Veggie Enchiladas (with especial white sauce) and Blueberry Salsa

  1. J says:

    Blueberry salsa just sounds terrible


  2. Garrett says:

    Oh J is just so wrong. It sounds nothing short of perfect. I also love a really good watermelon salsa.


  3. akvenable says:

    haha…yes was delicious. I have made it a few times and enjoy all the big juicy flavors together. You could make watermelon salsa then Garrett!


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