Sounds weird! But isn’t, I promise.
True life, one of our favorite things about Belize was the food at the lodge where we stayed. I know this isn’t entirely shocking, but hear me out. It wasn’t like hotel food at all. Instead, it was dishes that were comforting and familiar but with little twists that added freshness and flavor and felt decidedly jungle-esque, aka my favorite new genre of food that I just made up.
This is a version of one of the dinners we had – veggie enchiladas with mushroom sauce. We didn’t really know what to expect when we made the order (each meal had a veg and meat option and that was it), but I love mushrooms and Jay doesn’t and he miraculously agreed to eat them this one night so marriage win there. The result was fully decadent but somehow light at the same time because of so many veggies stuffed in.
I made these really simple with 2 types of green peppers and onions, sauteed to taste like fajita veggies. The veggies are wrapped in tortillas with cheese, skipping the “authentic” step of dunking tortillas in oil or sauce before you wrap them because I have zero time. The sauce is mushrooms and garlic cooked wayyyyy down and chopped finely so they almost mimic ground beef, then drowned in sour cream and heavy cream because you’ve earned it.