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!