Wow! I cannot believe that Myra is already 10 months old. Now that was fast...wasn't I pregnant until last week?? Hmm...
In these past months, we have had our share of easy and tough days but never have we had a dull day. Thanks to the abundant activities we have around here in Albuquerque. Weekdays are full of musical activity classes, mom n baby yoga, toy library time and a few play dates. We are indeed having a ball. These activities are well designed and are definitely helping Myra grow into an affectionate, social and caring individual.
I feel good about being at home to give her the most deserved attention. There is a lot of work to do but with the amount of help and support that Pratik offers, even a regular day turns out to be very special. Like last Friday, Pratik got back home from work and surprised me with these flavorful enchiladas loaded with tons of healthy vegetables and decked up with a spicy salsa. Pratik's vegetarian enchiladas did a great job of taking the edge off from the weekly routine.
These enchiladas have five plus points.
Plus Point No.1 ...they are made of whole wheat tortillas.
Plus Point No.2 ...they are loaded with vegetables.
Plus Point No.3...they are a nice change from the regular bean and cheese version.
Plus Point No.4 ...they be easily made for two, four or a crowd alike.
Plus Point No.5 ...they come and go off the table like a breeze!
Pratik's Vegetarian Enchiladas
Serves 2 (as a complete meal)
4 medium sized whole wheat tortillas
1 red bell pepper, cubed
1 zucchini, cubed
1 red onion, cubed
1 1/2 tsp cumin-coriander powder
1/4 cup pepper jack cheese, grated
1/4 cup sharp cheddar cheese, grated
1 cup spicy salsa, any good store bought variety
Salt & Pepper
Drizzle some olive oil in a non stick skillet. Turn the heat to medium high. Once the skillet is hot, drop the vegetables and saute until they are tender and start to caramelize. Add the cumin- coriander powder, salt & pepper and cook for another minute. Turn the heat off.
Pre-heat the oven to 350 deg F. Coat the bottom of an 8X8 baking pan with some olive oil. Arrange the four tortillas on the kitchen counter and coat the top side with some salsa. Stuff the tortillas with the vegetable and some sprinkling of cheese. Roll and arrange in the baking pan with the seam side down. Cover the tortillas with the remaining salsa and top with the rest of the cheese. Bake in the pre-heated oven for about 15 minutes until the cheese is bubbly.
Remove from the oven and serve immediately. Garnish with cilantro and sour cream.