I had some leftover tortillas in the freezer.
The smallest bag is still a lot for us, and I sometimes let them stay in the freezer too long.
This time, however, I made a mental note to use them soon, and I decided to make enchilada.
I filled the corn tortillas with hash browns, “egg” mousse, and sauteed peppers.
In the morning you don’t want to spend too much time preparing.
Quick and easy is the key.
More sauce and homemade vegan nutty cheese on top.
It was served with black beans and cabbage salad.
Hearty and delicious.
