Tag Archives: enchiladas

Efrain’s Magical Mexican Food (Fit’s Restaurant Review)

 I think we may have found one of the best Mexican spots in Boulder. Yes, I’m excited too. It’s a little out of the way, but it’s a scenic drive through the Wild West (it seems like). You pass these old rusted buildings, lots of old mining spots, and such. Anyhow, we get there one night, and it’s packed. And it’s a Wednesday! Obviously, this place was popular. And it had good reason to be. 

The spot is called Efrain’s II as in #2. Yes, weird name, but there are actually 3 of these wonderful restaurants, one in Layfayette and Longmont as well. They obviously saw the good fortune in expanding, and boy are we glad they did! We get there around 7:30-8pm and wait for a table for around 20-30 minutes. I had a margarita while we waited and we watched some baseball. I was surprised how busy it was because it was a Wednesday. Come on, people! But it was a good sign. Chris had gone there with his friend a few weeks earlier and had wanted to take me because he knows my fervent love of good Mexican food (helloooo, I grew up in SoCal).

Great margarita!

Great margarita!

Mr. Muscles over here

Mr. Muscles over here

Chris' meal from a few weeks earlier

Chris’ meal from a few weeks earlier

Once finally seated, they were quick to serve us with some chips and salsa. The bad thing about this is that there were endless refills. So yes, I obviously filled up on chips and could barely eat my meal. No surprises here, folks! As I sipped away on my margarita, Chris got a Mexican Coke (he loooooooves them). He ordered the Steak San Lorenzo (a sizable meal that even he couldn’t finish) and I ordered the fajitas. Vegetarian, of course.

Mexican coke

Mexican coke

I couldn’t believe how big my portion was. For my fajita platter, I received three tortillas, a huge plate of lettuce, tomatoes, cheese, beans, rice, guac, etc. and a huge pot of fajita-styled vegetables. I couldn’t believe it. Everything was cooked well with lots of flavor. Chris thoroughly enjoyed his steak and we left a happy couple. The atmosphere is kinda hectic, but once you get seated, you’re in your own happy bean-and-cheese world. I can’t wait to go there again and again. Good Mexican food with a good price? Don’t mind if I do. Load up on Mexican food to stay hungry and fit!

Chris' steak smothered in veggies

Chris’ steak smothered in veggies

My ENTIRE MEAL

My ENTIRE MEAL

Close-up because it's so pretty

Close-up because it’s so pretty

Hi

Hi

You might also like…

BONUS KITTY PIC

Nymeria kneading away

Nymeria kneading away

Pretty Darn Healthy Enchiladas

So I got this McDougall Quick and Easy Cookbook from one of my clients who so generously and sweetly gave it to me. We both have a passion for cooking (hers having a more professional side of actually owning a restaurant) and so one day she gave this book to me as a gift “just because.”

And she specifically pointed out a recipe, “Spanish Rice Enchiladas.” As usual, I diverted somewhat from the recipe because I think you should make each recipe your own. I ended up making another batch right after because Chris was still hungry for more. Check it out–it made for two meals for two!

I ADDED CHEESE

I ADDED CHEESE

  • Prep Time: 10 minutes
  • Cooking Time30 minutes
  • Serves: About 4-6 normal people (makes 10-12 enchiladas)

Ingredients

  • 1 cup rice (cooked, I use a rice cooker)
  • 1/2 yellow onion
  • 5 oz. spinach
  • beans of your choice (we had white)
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 1 tsp cumin
  • 1 clove garlic
  • 1/4 block cheddar cheese (can be any kind but I lurve cheddar)
  • 10 to 12 corn or flour medium tortillas (we used both kinds)
  • 1 can enchilada sauce (16 oz)
  • salt & pepper
  • avocado (optional)

Directions

  • Pre-heat oven to 350 degrees
  • Chop up that onion. Doesn’t have to be fine pieces, but small enough to eat comfortably in the enchilada

photo 2

  • Put the water and the onion in a saucepan and stir. I put some garlic in there too. Heat the onions up until they’re soft
  • Once onions are soft, put the spinach in the saucepan. I added some salt and pepper here to season it up because I love flavor.
  • Grate a good amount of cheese, depending on how cheesey you want your enchiladas

photo 3

  • Once the spinach is softened, take the saucepan off the heat.
  • Stir in the rice, cumin, and soy sauce. Make sure it is all mixed around so it’s well-balanced

photo 4

  • Pour 1 cup of the enchilada sauce on the bottom of your casserole dish
  • Put the rice-onion mix and cheese down the center of your tortilla 

photo 2 (1)

  • Roll the tortilla and have the folded side placed down. Keep doing so until casserole is full like sardines in a can.

photo 3 (1)

  • Pour the rest of the enchilada sauce atop the enchiladas
  • Put in the oven for 30 minutes. This number worked perfectly for me. Just make sure the tortillas are cooked and the cheese is melted, which it most certainly should be
  • If you’d like, which I always do, chop up some avocado and put it on top

photo 5

They are messy and delicious. The above picture is the second batch I made after Chris still wanted more. It’s that easy to do. We got to enjoy them while watching a great episode of Chopped All-Stars, where our girl Sunny Anderson won. Anyways, this is a quick, DELICIOUS (seriously) recipe full of fiber and protein to enjoy with others. And there will probably be leftovers too, just don’t eat them 30 minutes before a workout like I did the next day.

Drool attack

Drool attack

BONUS KITTY PIC

photo 1 (1)Sajah and I both cried while I cut up the onions. For some reason, Nymeria didn’t. I felt so bad, but didn’t think I should give him human eye drops.

Cheers!