Ah, relaxing weekends. If I really had one, I wonder if I'd actually be able to relax?
This past weekend consisted of painting the upstairs hallway institutional green, which led to ripping 25+ year old carpet out and starting the process of scrapping the residue from the carpet padding up. Sanding will occur. But only after the mr.'s and my bodies stop aching.

Then I made a pile (yes, a literal pile) of veggie burgers to freeze and eat sometime in the near future. Both the burgers and the enchiladas fit nicely into our eat what we have routine.
After that, the second enchilada experience. The sauce recipe is based on one from RecipeZaar. The actual enchilada recipe is based on one from Epicurious. Bear with me, since recipe writing is beyond my ability. Even with cooking, I take the c'est la vie approach and throw it all together, hoping for the best possible outcome.

Enchilada Sauce

3 cups water
1 (6 ounce) can tomato paste
Chili powder to taste (I use about 1 teaspoon)
3 tablespoons flour
1 teaspoon cocoa powder (essential. . . who knew??)
3 cloves garlic (adjust to your tastes)
1 teaspoon cumin
1 teaspoon basil (was too lazy to go outside and cut some oregano)
Salt to taste

This recipe makes a lot of sauce. I think you could probably freeze it for the next time you make enchiladas. But I just put the water in a pan on low, dump in the tomato paste and stir until they’re mixed well. Add the rest of the ingredients, stirring while you’re adding, and then every so often afterwards.

Super Duper Easy Vegetarian Enchiladas

2 tablespoons olive oil 1/4 cup chopped onion (the first time I used 1 onion—didn’t measure, the second time I used about 1 cup of leftover Mexican fajita veggies from eating out)
2 cloves minced garlic
Squash (the first time I used 2 Carnival squash, halved, seeded, roasted, and then skinned; the second time I used 1 large yellow squash, shredded)
1/2 cup frozen corn
salt
pepper
cumin
8 6-inch-diameter tortillas (corn is recommended, but I just used plain ol’ wheat based ones)
½ cup grated/shredded cheese (the first time I used Monterey Jack, the second time I used a raw milk mild cheddar; each a little different in flavor, but both were so good!)

Spritz tortillas lightly with water, wrap in aluminum foil and heat in the oven on a low temperature (200 degrees F. or “warm” if you have that setting) Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt, pepper and cumin.

Remove tortillas from oven, open aluminum to allow them to cool a bit Put the sautéed mixture into a large bowl and mix up with grated cheese. Spoon cheesy squash mix into tortilla, roll it up and arrange seam side down in 13 x 9 x 2-inch glass baking dish. Repeat until mixture and tortillas are used up. Preheat oven to 350°F. Spoon Sauce (add cheese to top, if you’d like) over enchiladas. Bake until enchiladas are heated through, about 20 minutes.