Cooking with Janki

Healthy-ish Vegetarian Recipes

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    Enfrijoladas

    cookingwithjanki / December 23, 2020 / 0 Comments

    Corn tortillas drenched in a spicy black bean sauce, stuffed with Oaxaca cheese and fajita vegetables, and topped with salsa verde and cotija cheese.

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hi we’re engaged!!! 💕💍⁣☺️
this is my super bowl 😌 — a bowl of @aldentepastaco’s mushroom fettuccini with shiitake mushrooms, lots of parmesan, thyme, garlic, shallot, basil, & black pepper.
Vegetarian Enfrijoladas 🤎 Pan-fried corn tortillas drenched in a spicy black bean sauce, stuffed with Oaxaca cheese and fajita vegetables, and topped with salsa verde and Cotija cheese. This is my take on enfrijoladas inspired by Rick Martinez’s recipe, with some added spiciness. This makes for a delicious and comforting meal. The black bean sauce is spicy, creamy, and addicting — I could eat it by the spoonful. It’s packed with flavor from chile de arbol and guajillo chili. The creaminess of the cheese and the tanginess of the salsa verde really pulls the whole dish together. I stuffed them with fajita veggies but you can certainly sub with a filling of your choice. ⁣
Cacio e pepe — Just finished up day 1 of the new semester of law school, so I am treating myself to some cheesy, creamy goodness 🤠Cacio e pepe is a seemingly simple dish with only a handful of ingredients, but it takes a few tries to really nail the technique in order to achieve a perfectly silky sauce. I’ve found that weighing out the pasta & cheese generally gives me the best result so I’ve updated the recipe to include weight measurements for those ingredients. ⁣
Paneer fried rice/vagharelo bhaat aka comfort food 😇 This is something I grew up eating and still love to make all the time for a quick lunch. It’s the perfect way to use up leftover rice and comes together in under 30 minutes. This recipe is based off of how my mum would make vagharelo bhaat for us all the time, but I’ve added paneer to make it a bit more filling and protein-packed. ⁣
Celebrating the end of 2020 with some herby parmesan mushroom linguini 🍄🕺🏽 2020 has been been a year of ups and downs (mostly downs tbh) but cooking and the food community I’ve met on here has been a saving grace in this dumpster fire of a year 😅 I’ve always loved cooking but I finally started posting my recipes/food stuff online this year and it’s led me to meet the most wonderful people and also reconnect with people I hadn’t spoken to in years! I’m a strong believer that food brings people together; big thanks to everyone who’s reached out with kind words and encouragement ❤️ here’s hoping that 2021 brings you all good food, good health, and good cheer 🥂🥳

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