{
    "author": null,
    "date_published": null,
    "dek": null,
    "direction": "ltr",
    "domain": "cooking.nytimes.com",
    "excerpt": "Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor Begin by saut\u00e9ing peppers, onions and garlic until charred in spots,…",
    "lead_image_url": "https://static01.nyt.com/images/2019/05/20/dining/as-bean-and-cheese-enchiladas/as-bean-and-cheese-enchiladas-threeByTwoMediumAt2X.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Vegetarian Bean and Cheese Enchiladas Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/1020244-vegetarian-bean-and-cheese-enchiladas",
    "word_count": 565
}