I also made Wild Rice with Green Chilies and Cilantro to have with the enchiladas.
I made a nice guacamole too. Since June 1st we’ve hit 100 degrees or more 30 times. It may seem odd to prepare spicy enchiladas this time of year (although we eat Mexican food year round here), but when served with a cool salad on top, they are quite refreshing.
Two beany enchiladas with rice and guac were very filling, but we saved room for dessert, FatFree Vegan’s Blueberry Oat Bars.
These bars are so yummy, perfect really, with plenty of blueberry filling.
It’s not easy to come up with a fully prepared portable dinner, but this one was quite nice – healthy, fairly low fat, and totally vegan and gluten free.
Speaking of gluten free, I would like to take this opportunity to remind my readers and inform new readers that although I am gluten intolerant, I do not have Celiac disease. I got chastised for eating birthday cake, so to those readers please know that I am not damaging my body by ingesting a bit of gluten. I am merely extremely weak when faced with vegan chocolate cake!