Happy Saturday! Life has been crazy busy and it looks like it will continue to be for the next week. But then, it's spring break and I have really earned the "break" this semester! I'll have prep work but at least I'll have a little time away from the daily grind and nights and weekends working. My birthday is also over spring break...the big 3-0! Craziness.
I feel like lately I'm barely keeping my head above water and have been slacking a little on my half training. I'm hoping to take a quick break from work this afternoon to get some miles in today though. It's windy and since I'm exhausted, I'm not worried about time today. At this point, I'm just hoping to get the miles in!
Earlier this week, I had a major craving for enchiladas. I usually am not one to cook fussy things that involve multiple dishes and rolling, stuffing, and excessive cook times. I typically am cooking for myself only so all that work just doesn't like it's worth it. These were totally worth the work and time though and I wish I would have made a bigger batch. I'm starting to look at buying a new camera within the next few weeks so hopefully photos will return soon!
Black Bean and Corn Enchiladas
Technically serves 3.5, unless you're really hungry like I was. Then the servings are 2. :)
85 calories per enchilada roll
Ingredients:
1 small onion, finely chopped
1 medium zucchini, shredded
1/2 cup frozen corn
1/2 cup black beans
7 small corn tortillas
Enchilada Sauce (I used Frontera's)
In a skillet, sweat onion, zucchini, corn, and beans until soft. Add salt and pepper to taste. Wet a paper or kitchen towel and wrap it around the tortillas. Microwave for 30 seconds to 1 minutes. Divide the filling (veggies) and fill the tortillas with equal amounts, roll the tortillas, and place seam side down in a small baking pan. Cover completely with enchilada sauce. Bake for 15 minutes. Eat up!
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I also made slow cooker lentil tacos yesterday to avoid having to cook. They were so good and I have tons of leftovers for the lunches and suppers this week when I know I won't have time to cook.
Slow Cooker Lentil Tacos
45 calories per 1/4 cup filling
Ingredients:
1 cup lentils of any sort
1 medium zucchini, chopped
2 carrots, chopped
1 onion, chopped
1 cup mushrooms, chopped
3/4 cup black beans
1 cup salsa
3 cups water
Seasonings to taste: cumin, chili powder, garlic powder, S&P, chipotle chili powder, smoked paprika, cilantro
Place all ingredients into the slow cooker and mix. Cook on high for 6 hours or low for 8 hours. Cook for longer for softer lentils (I like a little bite to them). Serve on tortillas with salsa, sour cream, lettuce, tomatoes, and cheese.
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