Leftover night can be interesting when you cook everything from scratch. This past week I surveyed my fridge of random half-prepared meals and considered what I might pull together for our last dinner before getting a new box of groceries from the CSA. Quinoa (cooked in broth, of course), pinto beans, corn, and bits of stew beef fit together nicely into a sort of casserole, but the things that really needed to be used up were vegetables like tomatoes, peppers, and yellow squash. With a little creativity, I ended up making tortilla-free enchiladas! I'll detail the process in this article, and then recap what made it work at the end.