It’s been a busy few weekends for us, so we haven’t had Sunday Night Dinner in a while. This Sunday we had an event in the evening, so instead of skipping another week, we decided to switch it to Sunday Afternoon Lunch.
Jen, Evan, and Owen came over braving the rain for a warm lunch. I’ve actually made something similar to this a while ago and was obsessed with the enchilada filling. I’m not sure what I like so much about it, but I think the combination of flavors strikes the perfect balance between being flavorful without being too spicy.
This recipe made enough filling to fill eight zucchini boats (so four whole zucchinis), plus four bell peppers the next day with a little bit left over. That’s ok though, even if you don’t have a random vegetable to stuff, the filling is delicious enough to eat by itself.
[yumprint-recipe id=’39’]