pinned it: vegetarian black bean enchiladas.

by Mindy @ Just A One Girl Revolution on January 23, 2013

in Pinned it. Did it.

I’ve been working really hard these past couple weeks to focus on my weight loss efforts.  Let’s be honest, the chance to win some money through a DietBet game is a big motivator.  I’ve seen results on the scale, but I feel so much better when I eat whole, unprocessed foods.  I had a really great lunch today:  a salad with romaine, cherry tomatoes, cucumbers, and some vinaigrette, carrots with hummus, and toast with a Laughing Cow wedge.  It was a great, filling meal that was also low in calories.

awesome lunch.jpg

It has been hard to not give into all my cravings.  It’s been so helpful keeping track of my calories and having an awareness of what I’m eating.  I do love the days when I have some extra calories at the end of the day and I can crack into the Girl Scout cookies I have tucked away in the freezer.  Thin Mints, FTW.  I’m reminded that treats truly feel like treats when they’re not an every day thing.  Don’t get me wrong, I’d gladly eat Thin Mints every single day if I could, but they’re that much more awesome when I savor them.

One of my 2013 goals is to actually do some of the crafts and make some of the recipes I have on Pinterest.  Clearly this calls for a fun new series on the blog:  pinned it. did it.

pinned it. did it.

While I have lots of desserts and sweet treats pinned, I wanted to start with a proper meal. As I scrolled through my options, Andie’s Vegetarian Black Bean Enchiladas jumped out at me. Mexican and a recipe that will last for a few meals? Count me in.

I followed Andie’s instructions pretty closely, so head over to her post for the recipe. There were a couple small things that I did differently, though.

Using 1/2 cup salsa on the bottom of the pan looked pretty sparse, so I added an extra 1/2 cup and it looked much better!

salsa base

Perhaps I didn’t put enough filling in the enchiladas, but once I got to twelve, I still had some extra filling.  I wasn’t going to let it go to waste, so I made up a couple more.  I was able to fit fifteen enchiladas in the pan nice and snug.


I topped mine with homemade guacamole. YUM.

black bean enchilada with guac

Thanks for the awesome recipe, Andie!  It was really simple to make, especially using the frozen stir-fry veggies.  There was great flavor, and they were very sating.  This is definitely a keeper I’ll be making again!

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{ 5 comments… read them below or add one }

Jen Correa @ Mom's Gotta Run January 23, 2013 at 9:24 am

These look so good! I will definitely be trying this recipe soon.
Jen Correa @ Mom’s Gotta Run recently posted..Thursday Confessional


Andie January 23, 2013 at 10:30 am

Your addition of guacamole is the best part. So happy you tried them! Thanks Mindy!

Andie recently posted..Comment on 250 Calorie Banana Cupcakes with Cream Cheese Frosting by sandy


Erin @ A Girl & Her Mutt January 23, 2013 at 11:08 am

What a great series! I can’t wait to see what else you do. 🙂
Erin @ A Girl & Her Mutt recently posted..A Korky Kind of Weekend


janetha January 23, 2013 at 11:36 am

yay–awesome! a couple weeks ago i started a series called “From Pin to Post”–love love love seeing pins turned into successes!


Ali @ WHOLEistically Fit January 24, 2013 at 5:51 pm

I LOVE the “pinned it. did it.” idea! Pinning is easy, but actually following through with doing what you’ve pinned isn’t. What a great way to change that trend. P.S. The enchiladas look fab! 😀
Ali @ WHOLEistically Fit recently posted..Should Food Photography Be Banned In Restaurants?


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