For starters, THIS is great news! Look what I have acquired (and since devoured)

I have never had the famed Reese’s ‘egg’ or ‘tree’ for that matter and I completely missed out on any Valentine’s Day candy because I was sick so I decided to buck the trend immediately and grab some pre-Easter candy goodies! They really are the best ratio of chocolate to peanut butter. In other spring-related news, check out who has new shoes on!

Aren’t these just the cutest little boat shoes? Yeah, i know it hasn’t really been warm enough to wear them without socks but I am doing it anyways! Rebel!

On to the main event – Veggie enchiladas – what is there to say that hasn’t already been outlined here? They are super filling, chock full of vitamins and protein, portable (that might be debatable?), and so easy to prepare. Cast of characters, hence, needing a can opener, includes: salsa verde, vegetarian refried beans (no lard), black beans, and spicy enchilada sauce.

While working your can opener muscles, saute some of your favorite veggies together in a skillet with some vegetable oil over medium heat; perhaps red pepper, onions, and garlic?

After the veggies begin to soften, about five minutes or so, add in your big guns – lots and lots of beans for protein.

Stir to warm through and top each tortilla with about 1/2 cup of the bean and veggie mixture…

And roll away the dew…

I topped mine with Cabot Hot Habenero (yowza!) cheddar, cilantro leaves, and the remaining 3/4 of the enchilada canned sauce. Then bake at approximately 350 degrees for about 10-12 minutes or until the cheese has melted on top, like so:

Holy delish Batman! Cheesy, spicy, full of firey, veggie flavor.

Grab a forklift and go to town!

once they have cooled, I wrap the remaining enchiladas either in two-sies or individually and place them in the fridge or freezer for on-the-go leftovers. Savor! What is your go-to south of the border dish?