Baby & Enchiladas

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On the morning of April 8th (12:48 AM to be exact) this precious little monkey came into the world. One of my best friends (also coworker) and his wife welcomed their second baby boy, Desmond. I am so in love. 

With much enthusiasm, Noah and I offered to make dinner for the little family in exchange for getting to hold, love, and kiss on the new baby. Ahhhh!!! 

He's perfect. 

His little hand wrapped around Noah's finger melts my heart. :)

My friends are also vegetarian, which made cooking for them a little easier. If you're interested in my Vegetarian Enchiladas ......

Vegetarian Enchiladasserves 6

• 1 (15-ounce) can black beans, rinsed and drained
• 1 Tbs canola oil
• 1 onion, minced
• 1 red or yellow bell pepper, stemmed, seeded, and chopped fine
• 1 jalapeno, stemmed, seeded, and chopped fine
• 1 zucchini (8 oz) halved lengthwise, seeded, and chopped small
• 3 garlic cloves, minced
• 1 cup fresh or frozen corn
• 2 1/2 cups enchilada sauce
• 1 cup finely crumbled queso fresco or feta cheese
• 1/2 cup minced fresh cilantro
• 1/4 cup drained, canned chopped green chiles
• 2 cups chopped fresh spinach
• 1 tomato, cored, seeded, and chopped
• salt and pepper
• 12 (6-inch) corn tortillas
• cooking spray
• 1 cup shredded cheddar cheese (about 4 oz)

Preheat the oven to 450 degrees. Lightly grease a 9x13 inch baking dish.

Mash half the beans in a bowl with fork until mostly smooth; set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion, jalapeno, and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in the zucchini and cook until just tender, 3 to 5 minutes. Stir in the garlic and corn, and cook until just fragrant, about 30 seconds. Add the mashed beans and remaining black beans and cook until warmed through, about 2 minutes.

Transfer the mixture to a large mixing bowl and stir in 1/2 cup of the enchilada sauce, queso fresco, cilantro, green chiles, spinach, and tomato. Season with salt and pepper to taste and set aside.

Place the tortillas on a plate and cover with plastic wrap. Cook 30-60 seconds, until warm and pliable. Spread them out over a clean surface and top each one with a scant 1/3 cup of the filling. Working quickly, roll each tortilla tightly and lay them seam-side down in the baking dish.

Spray the enchiladas lightly with cooking spray, and cook 5-7 minutes. Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake an additional 5-10 minutes, until the enchiladas are heated through and the cheese has melted. Allow to cool 5-10 minutes, then serve.