Vegeterian Enchiladas

Greetings from cloudy, rainy, and foggy Cabo da Roca!

I love living in the westernmost point of Continental Europe, but three weeks under the clouds can get even to me (and I am an Andes mountain girl). In days like these, my husband and I like warm meals … hearty meals, and very few things can beat the taste of melting cheese over a wrap filled with glorious beans with a touch of spice.

Few months ago I came across the Bean and Cheese Vegetarian Enchiladas from Food & Wine, and it is a keeper! However, you need to know your spices. The “piri-piri”, chili, I find here it is vey spicy. I can’t use one tablespoon of chili! I use half a teaspoon. My husband loves peppers, but cooking with raw peppers gives him acid reflux, so I use roasted red peppers. We add sour cream, “natas acidas”, guacamole and some salad as side dishes, perhaps few nacho chips, and our dinner is ready!

This recipe makes 8 enchiladas. They freeze well, so you will have more than one meal ready to go!

#bakingnofimdaterra & #cookingnofimdaterra

It’s been so long since last time I blogged! Anyway, with general lockdown back in Portugal, I have been baking and cooking more. I also got a gorgeous Kitchenaid back in November during the Black Friday sales, so lots of dishes now just happen in matter of minutes. Cooking and baking are now a lot more fun!

After seeing one of my #bakingnofimdaterra pictures in Facebook, one of my friends wrote: “you need a blog! I want all of your recipes”. So, here I am attempting again to do regular posts and sharing the recipes I cook to indulge me and my boys (husband and son).

Let’s begin with my latest breakfast treat: Cinnamon Buns.

A while back I discovered in the perfect Bagel Recipe. I found it in Epicurious, a wonderful contribution by Peter Reinhardt. Back in 2016, I wrote a post about making bagels in Portugal, and I have made dozens, and dozens of bagels since them. For my last birthday, I gifted myself his book The Bread Baker’s Apprentice, 15th Anniversary Edition . It is an amazing source of inspiration and tips.

On Friday, I decided that I wanted Cinnamon Buns for Saturday’s breakfast. This is one of those American treats that, already in normal circumstances, are hard to find. Imagine in lockdown! We can’t cross counties during the weekend; and honestly, I rather cook than going on a food hunt.

I made the buns Friday night, and glazed them on Saturday before digging in. I had cream cheese frosting leftovers in my freezer, and they tasted like those I used to enjoy once in a while when I lived in New York.

You can find a transcription of Mr. Reinhart’s recipe in the blog Grace in the Crumbs. You can coat them with sugar glaze, but if you want something more decadent, you should totally go for a Cream Cheese frosting. This is a good one Copycat Cinnabon Frosting.

As you can see, I am not a recipe maker, just a woman who loves cooking. I might adapt a recipe I find in order to suit our taste, or the resources I have around. Nevertheless, for me, cooking is not just feeding my family and friends; for me cooking, is an act of love.

I hope you enjoy making these buns as much as I do!

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