How were your Tuesday’s? Mine was your typical work day but also involved a lot of this:
I drank nearly 3 Litres of water in preparation for my hot yoga class today, I don’t even want to tell you how many bathroom trips I made today. In case you were wondering, YES- I was sore today- my hips feel like they were pulled out and then put back together again. Aside from that, just a typical work day.
I started the day off with a plain ol’ bowl of cereal with blueberries.
I think one morning I’m just gonna shock your foodie socks off with a rockin breakfast, but not this week- I’ve got double duties of dinner planning with evening hot yoga as it is!
I really wish I’d planned this week out better when I decided to test out Hot Yoga. Unfortunately, my studio does not offer early morning classes so I’m stuck with 6:30pm classes and the 8:15pm class that’s offered on Monday/Wednesday. If I decide to make this a permanent part of my exercise routine, better meal-planning will need to be considered.
As it stands, I decided to make enchiladas for tonight, but not just any enchiladas: Black Bean and Corn enchiladas
Are you drooling yet?
To help in my mad-dash pre-yoga dinner prep, I made the sauce last night; simple and delicious (2 of my favourite words when it comes to food).
Easy Enchilada Sauce:
– 1 8oz can of plan ol’ tomato sauce (try to find one with low or no added sugar)
– ½ White onion chopped (doesn’t need to be pretty, it’s just for flavouring)
– 1 tbsp chilli powder
– 1 tbsp cumin (I really love the smoky flavour of cumin, if you’re not a huge fan you can reduce it to 1 tsp)
– 1 tsp garlic (1-2 cloves) minced
– 1 tbsp olive oil
In medium saucepan, heat oil over medium heat and sauté onion until fragrant and softened. Add garlic and spices, stir for another 30 seconds to a minute. Add in tomato sauce and let simmer for 10-15 minutes for flavours to mix n mingle. Remove from heat let cool slightly.
Strain sauce into medium sized bowl; be sure to get all that sauce out of the onions. Toss onions and set sauce aside.
So when pre-yoga dinner prep pounced, I put the rest of the enchiladas together:
1 can black beans, rinsed and drained
1 341 ml can corn, rinsed and drained (you could of course use fresh or frozen, about 1 c.)
1 small c. zucchini diced
¼ c. cilantro, finely chopped
S + P to tasted
7 6-inch corn or flour tortillas
Sliced jalapeno, optional
1 c. grated cheddar cheese
In a large mixing bowl combine beans, corn and zucchini along with ½ c. sauce, cilantro and s+p.
FYI you WILL have leftovers of this mixture, so if you’re into it, I’d reduce everything by half.
Haul out the ‘tillas. If they’re a bit stiff, pop them in the microwave for 10-15 seconds to soften them up- works like a charm 😉
Stuff each tilla with about ¼ c. filling, roll tightly and place seam side down in a lightly greased (small) baking dish.
Top dish with the remaining sauce and cheddar cheese, cover with tin foil.
Note the note of instructions I left for the boy so he could eat before 8:30 😉
Preheat oven to 400 and bake for 20-25 minutes. Remove foil and bake an additional 5 minutes to allow cheese to get a little browned and yummy on top.
I served mine with the left over bean, corn and zucchini mixture, and salsa
FYI- I plan on converting the rest of the leftover bean, corn and zucchini salad into a funky salsa with added jalapenos and tomatoes, wholeheartedly suggest you do the same!
Oh and bonus- look what I came home to:
That boy certainly knows how to make me happy. Sometime it’s just the small things that count 🙂
I’m off to shower away the 90 minutes of sweating!
What are the small things that make you happy?