Hmm..... Enchiladas......

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Challenge: Dinner should be relatively healthy, taste spectacular, and use up a bunch of leftovers (Rice, beans, mushrooms, etc....)

Answer: Mushroom and crab enchiladas with black beans and rice.




The enchiladas are stuffed with scrambled eggs and loaded to the edges with sauteed mushrooms and crab meat. Salt, pepper, garlic, and some parsley add to the interest.



The mushrooms are sauteed in butter....



Then fresh eggs are folded around the mushrooms and crab meat, with some chopped garlic and a dusting of ground black pepper.



The rice.... ahh... the rice.... Slow cooked long grain brown rice and barley, simmered with black beans and a can of Rotel tomatoes. Rotel's are chopped tomatoes put up with green chilis, and are the secret to many a great recipe.




Line a baking dish with the rice. Fill some soft flour tortillas with the mushroom, egg, and crab mixture. Lay out the enchiladas on the rice, and top with cheese. I chose freshly grated Swiss Gruyer mixed with cheddar. Once the cheese is spread, top with a cup or two of your favorite salsa, and more cheese.

Bake at 350 for about 30 minutes, or until the house fills with an incredible smell.

It's ready when the dog explodes from anticipation.