Good morning!
On Monday, I fired up the stove in our new kitchen here in our DC area apartment for the first time! Since I was gone all last week in NYC at the Fitness Magazine Blogger Meet & Tweet and then Boston for the Reebok blogger event (recap 1 & recap 2), then had a friend in town over the weekend, Matt and I were well overdue for having our first home cooked meal and popping open a bottle of wine to celebrate our new apartment.
Loving Instagram lately — if you’re on it, follow me! My username is fannetasticfood.
I decided to whip up a variation of one of my favorite recipes here on the blog — my Sweet Potato & Black Bean Veggie Enchiladas (click for recipe).
I changed the recipe up a little bit based on what I had on hand. I left out the enchilada sauce and instead just added a lot more salsa, I added avocado, and I just did two layers of tortillas (Ezekiel brand — a few tortillas on the bottom of the pan, and a few on top to cover it all, with just a mass of the ingredients in between) instead of wrapping them like burritos, because the tortillas made the trip from Chapel Hill with us and were kind of falling apart. 🙂
This was seriously AMAZING — we both were “mmmm”-ing the whole time while eating it. It was especially good with a little Cholula chili garlic hot sauce on top!
I also whipped up a batch of my Vegan & Gluten Free Granola Bars for the week. Yum!
Time to finish up my last worksheet module, make a visit to my clinical internship hospital to get a health clearance, and then start packing — I leave tomorrow morning for the Reach the Beach Relay!
Have a great day!
