I’ve been having some intense cravings lately. Before you start in on the “you must be pregnant” jokes (which are ALWAYS funny, btw), let me remind you that it is LATE March and Minnesota has been having high temperatures in the teens. If that’s not an excuse to treat myself to yummy comfort food, then I don’t know what is.
The hardest craving to ignore? Mexican. The salty, cheesy, and rich combinations just hunker down and warm you up, no matter how frigid it may be outdoors.
The blustery weather has resulted in many-a-Mexican meal for The Beast and I as of late. A few weeks ago we made a Mexican casserole, and then many enchilada experiments followed. In my new favorite variation, I keep things healthy and filling with veggies, thick and creamy Greek yogurt, and a ridiculously easy homemade sauce.
Little-known fact on enchilada sauce: deciding on a store-bought variety can prove to be a tricky task. The first one we tried tasted metallic and full of chemicals (even though the ingredient label looked only moderately offensive). The second option we bought tasted fine, but included red food coloring, because apparently tomatoes aren’t red enough on their own. Finally I took things into my own hands and made it from scratch, and I will never go back. The sauce comes together in 20 minutes, and it is DEEEELICIOUS.
To make our homemade Mexican even better, we always serve it with the simplest and yummiest side ever: Spanish quinoa. I’ve discussed spanish quinoa before (try not to judge my early-blog photography too harshly), but it would be a shame if it were forgotten or ignored, so I must mention it again today. You’ll thank me.