I GOT A BIKE!! Jess and I were finally able to drive up to the REI where it was shipped to and picked it up on Saturday. Then we drove back the same day… which made it a 6 hour drive round-trip. But it was totally worth it. She’s a beauty! Pictures will come later. We went for our first bike ride together the next morning instead of going to church and it felt just as good as a spiritual refresher. We did almost seven miles, which isn’t much on a recumbent bike in a gym, but certainly is with slight hills and lots of cracks in the pavement! We’re both getting squishy seats soon because, well, you know why. The feeling of a numb coochie is slightly unnerving. (TMI?)
After the biking, we went swimming! The water was perfect. The pool had just opened and no one else was in there, so Jess and I dove right in to cool, cool water. With the crazy heat we had the last couple weeks, every time we got in the water it felt like we were getting into warm bath water. Gross. This was the first time it truly felt like a pool. Awesome.
Since I knew we’d both be biking in to work the next day, I wanted to make lunches ahead of time so I could leave the house before the heat index rose too much. I also wanted to use up some of the veggies I’d had in the fridge for a couple weeks from our local CSA, The Wingfield Farm. I didn’t have the typical mexican blend cheese in the fridge, so I improvised! In fact, these enchiladas are full of so much delicious flavor that the tiny bit of feta cheese I put in was really more of an afterthought. So, these enchiladas can definitely be dairy/lactose-free for those of us who fall into that category. YAY! And if you happen to be vegan or vegetarian, take out the pork, use another veggie like corn, potato or kale (just make sure to add a bit of the spices to the veggies that I list for seasoning the pork) and this can be a vegan dish as well! I love it went that happens
This is also my recipe of the week for my cousin’s CSA newsletter. It’ll be highlighting the tomatoes, garlic, onion and summer squash that everyone will be getting in their baskets. Score!
Pork and Veggie Enchiladas
Servings: 4 (3 enchiladas per serving, plus fall-out filling!)
PointsPlus Per Serving: 10 (or 7 PP for 2 enchiladas each)
- 8 oz pork tenderloin, trimmed, 10 PP
- 12 extra thin La Mission corn tortillas, 12 PP
- 3 cups diced zucchini/yellow squash
- 1 small onion, finely diced
- 1 can black beans, rinsed, 7 PP
- 3 tbsp chopped cilantro
- 1 medium tomato, diced
- 3 jalapenos (or less if you don’t want it spicy), diced
- 3 tsp olive oil, 4 PP
- 1 tsp minced garlic
- spices to season pork (I used ground coriander, ancho chile powder, garlic powder, sea salt and a little adobo powder)
- 1/3 cup crumbled reduced fat feta cheese, 2 PP (optional)
- 2 packages Frontera Verde Enchilada sauce, 6 PP (or 2 cups of another green enchilada sauce of your choice)
1. Get out a cast iron skillet and turn to medium heat. Season your pork on both sides and cook on each side for about 5-7 minutes or until done.
2. While it’s cooking, get out a medium sized mixing bowl. Rinse the black beans and pour in. Dice up your tomatoes, chop your cilantro and dice your jalapenos and put those in the bowl as well.
3. Now, dice up your zucchini and onion and set aside in a separate bowl. Heat up a medium-sized non-stick pan to medium low heat and pour in 1 tsp of the olive oil and garlic. Let the garlic get fragrant for about 15 seconds and then put in the zucchini and onion. Cook for about 3 minutes or until just tender, then put in the bowl with the other veggies and beans.
4. Take your cooked pork and let it sit on a chopping block for a few minutes to cool. Then, slice into thin strips (against the grain, preferably) and dice each of those strips. Combined the diced pork with the other filling.
5. Now you can turn your oven on to 375. Take the same non-stick pan you used for the zucchini and onion pour in the enchilada sauce and the last 2 tsp of olive oil and stir up (if you have non-fat greek yogurt, I sometimes stir in a spoonful of it as well to make the sauce creamier). Turn heat to low so that it just gets a bit warm.
6. Take out a 9×13 glass pan and spray with Pam. Organize your counters so you have 12 tortillas on your left, pan of sauce to the right of that, glass dish next to that and the bowl of filling on your right (and a small bowl with the feta if you’re using it next to that). This setup seems to work the best for me. Now, take one tortilla and dip into sauce so that both sides have been covered. Put in the glass dish, sprinkle in a little feta and spoon in a generous scoop of the filling. Roll tortilla, keeping the folded ends on the bottom and shove it into the corner of the pan. Repeat for the next 11 tortillas. You should end up with two rows of six enchiladas, a bunch of leftover filling and about 1 cup of leftover sauce. Scoop the leftover filling into the middle of the dish between the rows of the enchiladas and pour the leftover sauce all over the enchiladas.
7. Rinse your hands and then put into the oven for 35-40 minutes. Take out, top with a little greek yogurt or guacamole or salsa and enjoy!