POTATO ENCHILADAS

Move over Taco Bell, your "Spicy Potato Soft Taco" has nothing on the delectable, healthy potato enchiladas I made for dinner tonight! I found the recipe at Brand New Vegan but he credits Forks Over Knives and Dr. John McDougall's "The Starch Solution" book.

Here is the recipe from “Brand New Vegan” blog: Vegan Potato Enchiladas

What I did differently and clarifications:

-Used a bag of Petite Gold gourmet potatoes that were on sale at Kroger. Left the skin on, cut them in quarters. After done cooking, cut each piece in half because I realized they were still too big to easily fit in a rolled tortilla. I cooked them until they were nearly fully cooked which took about 7-8 minutes.

-Used 1/2 of a large jalapeno which made the spiciness just right for my husband who cannot tolerate too much heat

-Used 1 packed cup of spinach, grossly chopped, but next time will add more

-Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish

-My Trader Joe's White Corn Tortillas had expired. I dashed to Whole Foods and to my dismay, the only fat free tortillas were flour so I used those. I made 8 but because they were small tortillas, I held them closed with toothpicks and placed the seam side up. Don't forget to remove the toothpicks after baking!

CARROT CAKE OATMEAL