It’s hard to believe 2013 is coming to an end and tomorrow night we ring in the New Year. Crazy how fast time flies!
I’m not one for big New Years eve parties or fancy affairs, and now with an almost four month old at home, I doubt I will even make it to see midnight. However, I do look at New Years as an excuse to get cozy with a glass of champagne and a plate full of delicious comfort food.
So if you are still racking your brain trying to plan your cozy and comforting New Years menu, I have the answer.
This vegetarian enchilada skillet turns your traditional rolled version into a quicker and easier one skillet meal. Just a little chopping and sauteeing and a quick trip under the broiler and you have a huge pan of Mexican goodness.
Instead of being rolled up inside the tortillas, you simply cut the tortillas into strips and stir them into the enchilada mixture. They soak up all the spicy sauce and get nice and crispy on the top.
Not only is this a comforting New Years eve worthy dish, it also is perfect for a quick week night meal. And it’s loaded with all sorts of good for you ingredients like red peppers, black beans, and butternut squash, so it can easily satisfy your need for some healthy meals after all the holiday feasts.
So open up your bubbly, get in your pjs, and curl up on the couch ready to ring in the New Year with this comforting one-pan Mexican dish. I know that’s what I’ll be doing!