• Home
  • About
    • This IS My Real Job
    • 5 Things I’ve Learned…
  • Beautycounter
    • Become a Beautycounter Consultant: FAQs
  • Contact
  • Recipe Index
  • Travel
  • Amazon Lists
  • Instagram
  • Fitness
    • Bloglovin
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Heather's Dish

Heather's Dish

Vegetable Enchilada Ravioli

Share
Pin
Tweet
0 Shares

Confused?

When I told Nate that I was making this for dinner last night he looked at me with nothing but pure, unadulterated fear in his eyes.  He didn’t know what to do, what to expect.

 

It was touch-and-go there for a few minutes guys.  But I promise, as crazy as these sound they’re delicious and you WILL love them.  Promise.

Remember a few weeks ago when I faced my fears and made wontons for the first time?  And they came out delicious and heavenly and I am now craving mini eggrolls at 6AM talking about it?  Yeah, I had some leftover and on a whim decided to see if I could press them together to make ravioli.  Problem is I was craving enchiladas too and, well, if I’m being honest didn’t really have a lot of dinner options happening last night.

 

Waiting til the last minute to decide dinner is fun!

I did know that I had a can of black beans, some frozen corn, and a zucchini though.  And I knew that I could make my own enchilada sauce.  And I knew that if I posted this then it might make people go, “Hmmmmmm…”.  So there you have it:  my train of thought.  Just what you wanted, I know.

 

If I’m being real here I was a little scared too, but I figured it couldn’t taste bad.  All I have to say is that some risks were made to be taken.  Trust me here, you want these tonight.

VEGETABLE ENCHILADA RAVIOLI

  • 1 package of wontons wrappers, 48-count
  • 1 can (10-ish oz) black beans, drained (you can also skip a step and just use refried black beans if you’re in a rush)
  • 2 cloves garlic
  • 1 large zucchini
  • 1/2 cup corn (I used frozen but this time of year fresh is best if you have it!)
  • 1 cup shredded Monterey Jack cheese (cheddar is great too)
  • 1 tsp chili powder
  • salt and pepper to taste
  • enchilada sauce (store-bought or homemade), heated up

In a food processor combine the beans, garlic, salt, pepper, cheese, and chili powder until it reaches a bean-dip consistency (as in a few chunks are good).  Grate the zucchini and squeeze as much of the water out by hand if you can.  Add the bean mixture, zucchini, and corn to a bowl and mix well.  Lay out the wonton wrappers and place 1 Tbsp of the bean mixture in the middle of half of the wontons.  Wet all 4 sides of all wrappers, then place one non-filled wrapper on a filled one and press all of the air out as you press all of the edges together.  Repeat until they’re all done.  Boil for 2-3 minutes on each side in salted water.  Remove from water and smother with enchilada sauce and a little more cheese if you like.

 

DEVOUR.

I know it’s weird, but mixing food groups (i.e. Italian and Mexican) can be totally rewarding.  I’m off to dream about lunch when I’ll be devouring the leftovers!

Share
Pin
Tweet
0 Shares


17 Comments

Subscribe for the latest.

« My Endless Love
Sad Day »

Leave a Reply Cancel reply

You have to agree to the comment policy.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Taylor says

    June 11, 2011 at 8:42 am

    This looks so good! and simple, too. I need to make these soon 🙂

    Reply
  2. Paige @ Running Around Normal says

    June 9, 2011 at 6:16 pm

    I have been wanting to make won ton ravioli forever! Erica from Itzy’s Kitchen has a good recipe using them too.
    This one looks delicious!

    Reply
  3. dana @ my little celebration says

    June 9, 2011 at 5:47 pm

    Yummy! These are genius! I don’t know if I have the courage to make them, but I’m still thoroughly impressed!

    Reply
  4. Gina@Running to the kitchen says

    June 9, 2011 at 11:27 am

    Wow. How you came up with the idea to incorporate mexican and italian is amazing! Genius! these look amazing, as always 🙂

    Reply
  5. Krista says

    June 9, 2011 at 10:00 am

    I love the use of the wonton papers for ravioli. I have a hard time getting my girls to eat pasta, especially my 6 year old. This just might do the trick. Keep those creative juices flowing!

    Reply
  6. Tracey @ I'm Not Superhuman says

    June 9, 2011 at 9:11 am

    Hmmmmmm… Also, Yummmmmm!

    Reply
  7. Emily @Cleanliness says

    June 9, 2011 at 8:43 am

    Um… YUM?!?!?!?

    Reply
  8. Elle says

    June 9, 2011 at 8:31 am

    i think your train of thought was definitely heading in the right direction! It’s genius, I’m telling you.

    Reply
  9. Kelli H (Made in Sonoma) says

    June 9, 2011 at 8:15 am

    I like mixing italian and mexican! : ) I’m sure I would totally like this. Thanks for creating such an out-of-the-box meal!

    Reply
  10. Lauren from Lauren's Latest says

    June 9, 2011 at 7:40 am

    Smart idea! Love it.

    Reply
  11. Erin says

    June 9, 2011 at 7:36 am

    Sounds like a fun and adventurous meal!

    Reply
  12. Cookin' Canuck says

    June 9, 2011 at 7:20 am

    I think this is a fantastic idea! This is such a fun take on regular enchiladas (or regular ravioli for that matter) that I know my family would enjoy.

    Reply
  13. Lauren at Keep It Sweet says

    June 9, 2011 at 6:48 am

    You are so creative, love this!

    Reply
  14. Salah@myhealthiestlifestyle says

    June 9, 2011 at 6:42 am

    omg I love this!!! Sounds awesome!!!! Yum!

    Reply
  15. Jessica @ How Sweet says

    June 9, 2011 at 6:35 am

    I would freaking love this. Vegetables and all.

    Reply
  16. Anna @ Newlywed, Newly Veg says

    June 9, 2011 at 6:34 am

    Ooooh, they’re so cute!! And hey– why do you think “fusion” cuisine was so popular in the 90’s?! It’s dang tasty!

    Reply
  17. Kristen says

    June 9, 2011 at 6:24 am

    What a great way to combine all of your cravings into one. It actually looks and sounds really delicious!

    Reply

Subscribe



Featured on BlogHer.com




Instagram

Just popping in from the place moms flock to on ra Just popping in from the place moms flock to on rainy days just to get out of the dang house: the aisles of Target. 😂 Not a lot to say, but I’m going to leave you  with 3 affirmations I want you to repeat to yourself today:

❤️ I AM STRONG
❤️ I AM CAPABLE
❤️ I AM ENOUGH

BECAUSE YOU ARE. Have a wonderful day friends!
Working on my #avoquados y’all! This protein smo Working on my #avoquados y’all! This protein smoothie has 40 grams of protein, lots of green goodness and tastes like a pineapple-vanilla dream!

- 1 cup water
- 1 cup frozen pineapple
- 1 cup frozen kale or spinach
- 1 scoop vanilla protein
- 1 serving collagen peptides (I use 2 scoops of @bulletproof brand; some brands just have one big scoop)
- 1 scoop greens powder (I used @amazinggrass)

Blend and enjoy!
🥗 FAST FOOD! Real real: I hate when people are 🥗 FAST FOOD!

Real real: I hate when people are all, “you can cook food in the same time it takes to grab takeout.” That is not always true, and sometimes it’s just about not wanting to try. Effort is hard, amen?!

Today I’m thankful to have had the energy and want-to to cook something a little healthier and save a little money. That’s not always the case, but today it was and I’ll count it as a win!

In the bowl: 3/4 cup black beans, 1/4 cup corn, 2 big handfuls of spinach, and two eggs. Seasoned it all with salt, pepper, garlic and smoked paprika!

Any wins y’all feel like sharing today? Let’s hear it and celebrate!
Chocolate Peanut Butter Protein Oats! (AKA the thi Chocolate Peanut Butter Protein Oats! (AKA the thing I’ve been eating on repeat all week):

- 1/2 cup old fashioned rolled oats
- 1/2 cup water
- 1/2 cup milk of choice
- 2 tablespoons brewed coffee (optional)*
- 2 tablespoons powdered peanut butter
- 1 tablespoon cocoa powder
- 1 tablespoon ground flax seeds
- 1 serving unflavored collagen peptides
- Sweetener of choice
- 1 tablespoon chocolate chips

Heat the oats, water, milk and coffee in a small saucepan over medium heat. Cook until thickened to your liking (although keep in kind the flax seeds and cooling will thicken it even further). Remove from the heat and stir in the remaining ingredients except the chocolate chips; I like to use a whisk to make sure the collagen doesn’t clump. Pour in a bowl, sprinkle with the chocolate chips and enjoy!

*I love to add a little coffee to mine to help enhance the chocolate flavor, but you do you!
And sometimes this is what it means to “work fro And sometimes this is what it means to “work from home.” 😂
Mentioned this yesterday in the ol’ stories, but Mentioned this yesterday in the ol’ stories, but thought it was worth sharing here too. When it comes to how I plan out meals, I look for 3 things:

🥗Whole foods. Not like the store (that’s called Whole Paycheck, right?), but meaning foods that haven’t been minimally processed. Fresh veggies, lean protein sources, whole grains, etc. I do have a few processed things on hand (protein bars) just in case I’m in a place where I need something SUPER quick, but that’s it. 

🥗High fiber. There are so many reasons we should be getting in plenty of fiber (Google is your friend here guys), but if I’m being honest I just feel better when I’m getting plenty of it. Leaner, more regular, more satiated. The list goes on! Besides the obvious fresh produce, I also eat plenty of legumes, whole grains (rolled oats, farro, quinoa - even though it’s a seed), flax and chia seeds.

🥗Hit my protein goals. Again, an essential nutrient. I have composition goals, and for my muscles to recover from my hard workouts I have to make sure I’m getting in enough protein. For me this means chicken, fish, and the occasional beef or pork.

Wondering - would y’all be interested in how I do my meal planning and shopping trips?  If so just drop your favorite emoji below!
It’s Friday, which means a myriad of things:

1️⃣Weekend vibes! Think soccer games, yard work, church, family time. Love it!
2️⃣The end of my meal prep. Not gonna lie, I won’t make this stew again...although the couscous was a fun addition!
3️⃣Sleeping in. HALLELUJAH.
4️⃣A chance to set up next week to be a great one!

It’s going to be a fabulous weekend y’all. What are you up to?!
#brinner to the rescue tonight! I could just kick #brinner to the rescue tonight! I could just kick myself for not showing y’all how orange these yolks were. 🍳 Eggs are one of the foods I spend a little more on because the flavor and nutrient density are worth it!
.
Pictured: seared mushrooms, roasted baby broccoli, bacon and 2 eggs. Not pictured: another parfait like last night’s because 😋.
.
What’s your brinner go-to?!
My allergies may be making me want to scratch my e My allergies may be making me want to scratch my eyes out of my head, but at least I’m having dessert! 😆😭 Fun fact: I never had allergies til we moved to Arkansas. Discovering this discomfort as an adult is...special?
.
This little parfait is a mini jar filled with plain Greek yogurt and homemade strawberry chia jam 🍓. No sugar added and tastes like a cheesecake - I’ll take it! Jam recipe is in my “food” highlight - just sub any frozen fruit in the same amounts and voila!
Follow @HeathersDish
POPSUGAR Select PLUS

You might also like…

I Cracked

5 Weeks: Getting the Hang of It #postpartum

Week 5: Getting the Hang of It?

My Mom

The 5-Minute Face: A Makeup Routine I Didn't Know I'd Love

The 5-Minute Face: A Makeup Routine I Didn’t Know I’d Love

Parmesan Thyme Polenta with Eggs is a cozy, approachable, flavorful dish that works for any meal. #sponsored

Parmesan Thyme Polenta with Eggs

Copyright © 2021 · Heather Disarro · All Rights Reserved

Copyright © 2021 · Heather's Divine Theme on Genesis Framework · WordPress · Log in