Leftover soup is one of my least favorite things to eat. A few days ago I made a vegetable soup for dinner with all the veggies that needed to be used up: onion, garlic, carrots, beets, potatoes, one mushy tomato, and also some cannellini beans. The soup was mildly flavored and it didn’t have any super pungent spices or herbs, which gave me lots of recycling possibilities!
In the Blendtec, ready for recycling.
The formerly boring soup became a zingy enchilada sauce! I’ve seen something similar made with store-bought tomato soup, but this is super extra frugal. I blended the soup until smooth, added a little bit of tomato sauce, plenty of paprika (for color), and a lot of taco seasoning until I was pleased with the taste and spiciness. I assembled the enchiladas, baked them at 400 degrees F for 20 minutes, added the cheesiness and baked for a few more minutes – done!
The filling was a wing-it spicy black bean and mushroom concoction, and the gooey cheese on top is that dreamy coconut milk cheddar that I’ve mentioned again and again… and again. With a little cashew sour cream and some fresh minced chives, we ended up with some pretty fabulous enchiladas! I’m already having lots of fun with the Wing It, Don’t Fling It challenge! Go leftovers! :D
This is not the most festive post to publish the day before Thanksgiving, is it? Happy Thanksgiving to everyone who is celebrating!