People that make their own tortillas are probably a bit weird and fanatical. . .
Unless the person is me,
and I don't like to think that I'm weird, only that I didn't have time to run to the store.
Weird or out-of-time, whichever you choose to believe,
these are actually pretty tasty and crazy easy to make.
I was inspired by Panchero's, where Deeann and I took the girls after an Easter dress shopping marathon. The guys at Panchero's make those huge tortillas look so incredibly simple to make- just wad, smash, throw on skillet, flip, done!
I don't have a tortilla press, just a rolling pin, but it's super easy regardless.
I followed this recipe from Taste of Home. I didn't fry in oil, though, just cooked them two at a time on my large nonstick pancake skillet.
One recipe made enough for a 9 x 13 pan of enchiladas.
And speaking of enchiladas:
We did have a real win the other night with these!
I found these Spinach Black Bean Enchiladas on Pinterest.
*Small break for some unsolicited Pinterest recipe advice* (or, how to avoid ending up on a Pinterest fail blog)
Like many recipes online or in magazines, I have found that if you don't like the ingredients separately you aren't going to like them together in a recipe.
Which is why I don't bother trying recipes with say, olives, or orange marmalade, or tuna, or eggplant.
If it looks too hard to make, it probably is.
If it's way out of your budget range, just skip it. Quinoa is $10 for a tiny bag that looks like it might feed Eli breakfast in my town. We don't make stuff with quinoa. It's just not worth it, as crazy exciting as the fad may be. That way, you won't end up like Daniel, who once threw away many, many millet-swiss cheese mock burgers. ( It's a long story.)
Anyway, back to the enchiladas.
I was really skeptical since the sauce was homemade, but these far exceeded my expectations. The kids loved it, Daniel hoarded the leftovers to take to work, and I thought they were super fresh tasting, which is my current highest food compliment.
Try 'em out. :)