Fun, Food, and Community with Vegetarian Enchiladas


A couple of weeks ago, one of the blogs I follow, getsetandgo, created a post about “community” with photos of an Indian festival where all sorts of people come together to celebrate–a community.  She requested others post photos of their community events.  After reading her blog post,  I decided to tell about my attempt to start a monthly “community” :

Several months ago, I reached way out of my comfort zone and started a monthly potluck.  When and where I grew up, inviting people over for a potluck was socially unacceptable.  If you invited people over, you cooked everything yourself.  If people wanted to bring something, insisted, well, ok, but otherwise, no, no, no.  Because of work, writing, and singing, I invited a number of friends over only every few months.  In September, I decided it would be far nicer to see people  more often and invited some friends over for potluck.  They asked if we could do this regularly so a monthly ritual began.  More and more friends keep asking to join.  It remains a type of hit and miss thing.  Sometimes 16 people show up, sometimes only five.  My most recent event was a week ago.  Because some of these friends are vegetarian, I invented a recipe, vegetarian enchiladas, just for them.  I also made pork roast and chicken enchiladas.  The vegetarian enchiladas disappeared quickly and everyone wanted the recipe.

Vegetarian Enchiladas

Six tortillas (I used whole wheat)

1/2 purple onion, chopped finely

1 large poblano pepper, chopped finely

1/2 medium sized red bell pepper chopped finely

1 package cream cheese

Olive oil

1 tsp Mexican spice mix

1/2 tsp chipotle pepper, ground (I used Spice Appeal-adjust to hotness desired)

Shredded monterey jack cheese

Red enchilada sauce–I used canned because my cooktop is awaiting repair

Saute onions and pepper in just enough olive oil so they will not stick or become too dry.  Mix in cream cheese and spices until thoroughly blended.  Fill the tortillas, roll up, and place in an 8 inch casserole dish.  Cover with a light layer of enchilada sauce.  Sprinkle enough shredded cheese on top to cover.  Cover with aluminum foil.  Place in a 350 degree oven for 30-40 minutes.

In the spirit of the getsetandgo blog, I took photos of my friends as we talked and ate.  The enchiladas were all gone before it occurred to me that it would be nice to have a photo.

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Additionally, I regretted not taking a photo of three of my women friends with long hair.  Another friend who has spectacular, very dark grey, long hair and just turned 70 recently told me a story about how a mutual acquaintance came up to her and told her no woman over 60 should have long hair.  It annoyed me so much in an odd sort of way that I now wear my hair longer than usual.

Summer Salad: Garbanzo Beans and Corn


The first Sunday is potluck Sunday at the Unitarian Universalist Fellowship in Amarillo, Texas, about 14 miles from where I live.  Usually, for years, I have made a certain pie that many like.  This morning I neither felt the inclination nor the had the time because I went out to feed horses and work on my steep drive.  Plus, the forecast predicted a quite hot day, 98 degrees Fahrenheit, making me disinclined to heat up the oven.  I opened my pantry door, viewed the canned goods and created this recipe.  Several asked how I made it; apparently my experiment met with success.

2 15 oz. cans garbanzo beans, drained and rinsed

1 15 oz. can whole kernel corn, drained

1/4 medium size purple onion, finely chopped

1 medium size red bell pepper, chopped

1/3 cup medium size black olives, sliced

1/4 cup (or amount to suit your own personal taste) red wine vinegar

1/2 cup olive oil

2 tsp. ground cumin

2 tsp. coriander seeds, ground

freshly ground black pepper to taste

Mix all the above.  Chill and serve.  Personally, I think this might have been even better if allowed to marinate to blend all the flavors.  This is easy,  nutritious, and vegan.