Did you do anything for Valentine’s Day? Go on a hot date with that someone special? Roses, chocolates, the whole deal? I know I did.
The Perfect Valentine’s Day Date
Step one: Find your best girl friend.
Step two: Take a romantic moonlit walk with her to the mechanic, where her car is waiting to be picked up.
Step three: Head over to the grocery store. Stock up on everything. You really need milk.
Step four: Invite her back to your place to romantically cook dinner, because it’s now after 8 o’clock and the two of you are starving.
My mom got me a great vegetarian cookbook for Christmas, and this was my first time trying out one of the recipes. It was great! My biggest problem with vegetarian cookbooks is that they usually call for all sorts of weird I-don’t-even-know-where-to-buy-that ingredients. This one doesn’t, so poor college student me can actually try some of it out.
Butternut Squash Enchiladas with Mole Sauce
Originally from The Accidental Vegetarian. Makes about 10 small enchiladas.
vegetable oil for roasting
salt and pepper
~1 butternut squash, peeled and cut into small cubes (I bought mine pre-cut)
~12oz refried beans (3/4 can)
fresh chopped cilantro
10 corn tortillas
mole sauce (make your own or buy pre-made)
cheese, sour cream, etc. to serve
1. Preheat the oven to 400F. Oil a baking sheet.
2. Microwave your squash for about 2min.
3. Put the squash on the baking sheet with salt and pepper. Roast for 15-20 min.
4. Mix squash, beans, and cilantro in a bowl to create a paste.
5. Fill tortillas with the bean mixture, and bake for 10-15 min.
6. While the enchiladas are in the oven, follow package instructions to make the mole sauce.
7. To serve, spoon mole over enchiladas and top with cheese.